INGREDIENTS
- ¼ kg shallots (small onions) or 4 -5 big onions
- Salt to taste
- Mirchi powder to taste,
- Rye powder to taste
- 2 tablespoons Freedom groundnut oil
SEASONING
Rye, kalonji (onion seeds),hing
METHOD
- If using shallots- peel the skin
- If using big onions the skin and cut into big cubes
- Add the masalas and keep for 3-4 hours
- Heat freedom groundnut oil in a pan and add all the seasoning ingredients
- Cool and mix with the onions
A tangy pickle ready to eat