Ingredients:
- 1 Kg Onions (Pyaj), small
- 10 teaspoons coarse mustard powder
- 8 teaspoons aniseed powder
- 4 teaspoons white cumin powder
- 2 teaspoons ground spices
- 3 teaspoons Red chili pepper (Lal Mirchi)
- 7 teaspoons Salt (Namak) for onions
- 2 teaspoons Turmeric (Haldi)
- 1 teaspoon Onions seeds (Kalonji)
- Juice of 2 Lemons (Nimbu)
- 4 teaspoons amchoor
- 5 to 6 teaspoons Salt (Namak) for the masala
- 1 1/2 cups Oil (Tel) (for narrow bottle)
- 1 teaspoons Black Salt (Kala namak)
Preparation:
● Peel the brown layer from the onions.
● Slit into four, keeping intact at the base.
● Rub 7 teaspoons salt on the onions and keep for 4 hours overnight.
● Heat the oil till smoky and cool.
● Throw the water of the onions and wet all the ground ingredients with lemon juice and
1/4 cup of oil.
● Fill the masala in the onions and pack in a tall jar.
● Then pour the rest of the oil over them.
● Put 1 teaspoon salt on top and keep aside for 12 days and serve.