Description
Shallots have a more subtle flavour than onions and when they are cooked they are almost sweet.
Ingredients
Scale
- 1 tablespoon light tasting vegetable oil
- 0.5 teaspoon cumin seeds
- 0.5 teaspoon mustard seeds
- 15 fenugreek seeds
- 10 curry leaves (fresh or dried)
- 2 cloves garlic – crushed
- 10 grams root ginger – peeled and grated
- 1 red chilli – finely chopped
- 15 shallots – peeled
- 1.5 tablespoons tamarind paste
- 375 millilitres boiling water
- 0.5 teaspoon chilli powder
- 1 teaspoon coriander-cumin powder
- 0.25 teaspoon salt
- 7 grams jaggery or brown sugar
- Small handful chopped coriander leaves
Instructions
- Heat the oil in a pan.
- Add the cumin seeds, mustard seeds and fenugreek seeds and fry for a minute or two.
- Add the curry leaves, crushed garlic, ginger and red chilli and stir.
- Now add the shallots and let them fry on a low heat for 10 minutes stirring occasionally. Take care not to let any of the ingredients burn.
- Meanwhile mix together in a bowl the tamarind paste, boiling water, chilli powder, coriander-cumin powder, salt and jaggery or sugar.
- When the shallots have fried for 10 minutes, add the tamarind mixture to the pan. Mix well and bring to the boil.
- Place a lid on the pan and simmer for 15 minutes or until the shallots are tender but have not lost their shape.
- Add the coriander leaves for a final few minutes of cooking.
- Serve hot with flat bread, rice or jacket potatoes.
- Prep Time: 25 mins
- Cook Time: 15 mins
- Category: Side