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  • 1 cup peeled onions
  • 6 -7 flakes of garlic
  • 2 tbs channa daal (Bengal Gram)
  • 5 red chilies or as per taste
  • Salt As Per Taste
  • 1tsp mustard seeds
  • curry Leaves
  • little tamarind (Imli)

Method :

  1. Heat oil, fry chillies, daal, garlic and the onions, until golden brown.
  2. Grind with tamarind and salt.
  3. Splutter mustard seeds and curry leaves, in oil and pour on top.
  4. Serve with paratha or puri.
Store refrigerated maximum of 14 days. Some risk of botulism on storage.