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From @Hebbars Kitchen

Onion Gojju

25 min · Serves 4

25 mintotal
15 minhands on
10steps
4servings

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Ingredients

For the coarse paste

  • 5 red onions, roughly chopped
  • 15 garlic cloves

For the gojju

  • 1/4 cup oil
  • 1 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 1/4 tsp fenugreek seeds (methi)
  • 1 pinch asafoetida (hing)
  • 1/4 tsp turmeric
  • 2 tbsp chilli powder
  • 1/2 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp salt
  • 1 tbsp jaggery
  • 1 cup tamarind pulp

Method

For the coarse paste

  1. Add the chopped onions and garlic cloves into a food processor or mixer jar.

  2. Pulse briefly until coarsely chopped into a thick mixture, without adding water.

    Do not blend to a smooth paste; a coarse, pulse texture gives the best mouthfeel.

For the gojju

  1. Heat 1/4 cup oil in a pan over medium heat.

  2. Add the mustard seeds, cumin seeds, fenugreek seeds, and a pinch of asafoetida, letting them splutter for about 30 seconds.

  3. Add the prepared onion-garlic mixture to the pan.

  4. Cook over medium heat, stirring frequently, until the raw aroma disappears, the onions soften, and turn light golden brown, 5–7 minutes.

  5. Reduce the heat to low, then add the turmeric, chilli powder, cumin powder, coriander powder, salt, and jaggery.

  6. Saute low for 2–3 minutes until the spices turn aromatic and oil starts separating from the sides.

  7. Pour in 1 cup of tamarind pulp and mix thoroughly.

  8. Continue to cook on medium heat, stirring regularly, until the mixture thickens, becomes glossy, and oil separates on the surface, 4–5 minutes.

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