Since I have bought clay pot (matka), I love to make traditional food in the matka. I always prepare stuffed eggplant in clay pot and the taste is out of this world. My husband loves onion sabji so I decided to prepare it in clay pot this time. If I have small onion then I use whole onion just put the cut in the middle, but if I have medium size onion then I cut it in quarters. You can either stuff onion with besan masala or sprinkle masala while cooking. I like adding it later. This sabji is easy to prepare and can be done in around 20 minutes.
This recipe serves 2-3 people.
Preparation Time: 5 minutes
Cooking Time: 15-20 minutes
10-12 medium or 20 small onion
2 tbsp Besan/Gram flour
1/2 tsp garam masala
Tiny pinch of asafetida
1/2 tsp turmeric powder
1 tsp red chili powder
1 tsp coriander powder
1/2 cup fresh coriander finely chopped
Salt to taste
1/2 tsp cumin seeds
1/2 tsp ajwain seeds
1 tsp sesame seeds
Oil for cooking
1. If you are using medium size onion then cut in quarters. If you are using small onion then put the cut in the middle from top.
2. It is important that you add 2 tbsp oil, cumin seeds and ajwain seeds in clay pot first. Then put that on stove and then turn on heat. Keep the heat to medium. Once cumin seeds start changing colour, add sesame seeds and asafetida. Then add onion and saute on medium heat stirring frequently.
3. Meanwhile, in a separate bowl mix besan, garam masala, asafetida, salt, turmeric powder, red chili powder, coriander powder, and finely chopped fresh coriander. Mix well and keep aside. You can also dry roast besan before adding to the pan, I just use the raw besan flour and let it cook little longer.
4. In around 8-10 minutes, onion will be soft. At this point add besan masala prepared earlier. Mix well. Also add 1/3 cup of water and mix it properly. Lower the heat and cover the pot with lid. Let it cook on low to medium heat for 5-7 minutes stirring frequently. If you find sabji very dry then sprinkle little water. You will see masala is blended proprly with onion. Turn off the heat.
5. Garnish with fresh coriander and serve. I also prepared bajra (millet) roti on clay pan. Match made in heaven!! We love to eat this sabji with bajra (millet) roti, garlic chutney, pickle and rice or khichdi. This is a very traditional Gujarati thali. We eat this during winter months in India.
You can prepare this in your regular pot but using clay pot adds very unique aromatic flavour to the sabji. If you have clay tawa then definitely make millet roti on tawa.
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Hope you will enjoy this dish same as we do 😊
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