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Bharwa Pyaz ki Sabzi

Bharwa Pyaz ki Sabzi

Bharwa pyaz ki sabzi is a stuffed onion recipe which makes for a great side dish along with paratha or roti.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Indian
Servings 4 People

Ingredients
  

Stuffing

  • 1 Tbsp Cumin Seeds
  • 1 Tbsp Coriander Seeds
  • 1 Tbsp Fennel Seeds
  • 2-3 Nos. Whole Red Chillies
  • 3-4 Nos. Cloves
  • 1 Tsp Fenugreek Seeds
  • 2 Tbsp Roasted Chana Dal
  • 1 Tsp Turmeric Powder
  • 1 Tsp Red Chilli Powder
  • 1 Tsp Dry Mango Powder
  • Amchur
  • Salt to taste
  • 6 -7 Nos. Small Sized Onions
  • 1 Tbsp Oil

Gravy –

  • 1/4th Cup Curd
  • 1 Gram Gram Flour (Besan)
  • 1/2 Tsp Turmeric Powder
  • 1/2 Tsp Red Chilli Powder
  • 1 Tsp Coriander Powder
  • 1 Tbsp Grounded Spice Mix
  • Water as required

Other Ingredients –

  • Coriander leaves

Instructions
 

Stuffing Preparation –

  • In a pan, dry roast the whole spices – cumin seeds, coriander seeds, fennel seeds, whole red chilli, cloves, fenugreek seeds. Cook on a low flame till golden brown and aromatic.
  • Next add roasted chana dal, turmeric powder, red chilli powder, dry mano powder and salt.
  • Give it a mix. Let it cool and transfer to a mixer jar.
  • Grind it into a fine powder. Set aside.

Stuff & Cook the Onions -

  • Peel and wash onions. Make two-slit horizontally and vertically.
  • Make sure to not cut the onion completely.
  • Fill the powdered stuffing generously in the slits.
  • Heat oil in a broad pan. Place all the onions.
  • Cover and cook till done. Stir in between to make sure the onions do not burn.

Prepare Gravy –

  • In a mixing bowl, add curd, besan and 1 Tbsp of prepared powdered spice, red chilli powder, turmeric powder and coriander powder.
  • Mix everything well. Add water and make a smooth mixture.
  • Make sure there are no lumps.
  • The gravy will thicken while cooking, adjust the water accordingly.
  • In the same pan (in which we cooked onions), add more oil if required and heat it.
  • Add the curd mix. Keep stirring and cooking until it starts to boil.
  • Lower the flame, add onions and cook till you get the desired consistency.
  • Finally add the salt and the remaining powdered spice mix.
  • Give it a mix. Garnish with fresh coriander leaves.
  • Serve hot with roti or paratha.

Video

Notes

• Cooks best in a broad pan. Do not overcrowd the pan.
• Besan thickens the gravy, adjust the consistency as required.
• Do not remove the top of the onion.