Pyaz ki Khatti-Meethi Tarkari (baby-onions in sweet-tangy sauce)

Nice sweet tangy onion subzi thats quite refreshing. It's a simple, no-fuss dish that goes very well with any kind of dal and phulkas (puffed indian bread). Perfect on a day when you want to eat something light and easy!

You need:

White pearl baby onions - 12-14 cps. (Substitute with roughly chopped onions)

Green Chili - 2 (slit)

Mustard Oil - 1 tsp

Onion Seeds/ Kaluanji/ Nigella Seeds - 1/2 tsp

Ginger Pate - 1/2 tsp

Garlic paste - 1/2 tsp

Tamarind pulp - 1 tbsp

Jaggery - 2 Tbsp 

Red chili powder - 1/4 tsp (adjust to taste)

Turmeric powder - 1/4 tsp

Salt - to taste

1. Heat mustard oil in pan till it starts fuming. If you are cooking in mustard oil, always make sure the oil is heated till it fumes and only then start adding other ingredients. This takes away the bitterness from the oil and lends only the mustard flavor to your dish.
2. Add kalaunji and green chili. 
3. Once kalaunji splutters add turmeric, ginger, garlic paste and fry for 15-20 sec. 
4. Add the tamarind pulp, red chili powder, salt and jaggery.
5. Add a cup of water and mix all the ingredients well. 
6. Now add the onions and cook till the onions lose their pungent taste and become sweet and soft.
7. Serve with phulkas and dal. 

*If you don't have baby-onions at hand, replace with red onions (quartered and layers separated)