Savory Onion Gravy
This rich and tangy Parsi-style gravy features a savory base of caramelized onions and ghee, thickened with rice flour for a velvety texture. Infused with fresh ginger, garlic, green chilies, and a balanced blend of vinegar and sugar, it creates a versatile sauce with a delightful sweet-and-sour profile. Ideally served over fried cutlets or with rice, this dish transforms simple pantry staples into an elegant and comforting accompaniment.
Ingredients
- 2 cups Onions (Finely chopped/minced. Originally '0 seer' (likely implying 1/2 seer or approx 250g).)
- 3 tablespoons Ghee (Originally '0 seer' (likely implying 1/4 seer or less). Adjusted for modern preference.)
- 2 tablespoons Rice flour (Used for thickening. Quantity estimated for gravy consistency.)
- 1 tablespoon Ginger (Peeled and crushed/pasted.)
- 1 teaspoon Garlic (Peeled and crushed/pasted. Originally '5 val' (approx 2g).)
- 1/2 teaspoon Chili powder (Originally '5 val' (approx 2g).)
- 2 teaspoons Vinegar (Use strong vinegar. Adjust to taste.)
- 1 teaspoon Salt (Heaped teaspoon.)
- 1 teaspoon Sugar (Heaped teaspoon.)
- 1/2 cup Fresh coriander leaves (Finely chopped. Originally 'leaves of 3 bunches'.)
- 2 whole Green chilies (Large/fleshy variety, finely chopped.)
- 1 1/2 cups Water (Originally '1 pasher' (approx 1 cup) for mixing flour, plus extra implied for gravy consistency.)
More recipes using Onions
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Master the essential art of frying onions, or 'Vaghar', a cornerstone technique in Parsi and Indian cuisine used to build deep, savory flavor bases. This traditional method specifies using red onions fried in ghee to achieve precise levels of caramelization, from a light golden 'badami' for mild curries to a deep, dark brown for rich pilaus. The recipe provides expert tips on slicing and temperature control to ensure evenly fried, crispy onions without the bitterness of burning.
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Glazed Onions
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Instructions
- 1Wash the coriander and green chilies, then chop them very finely. Peel the ginger and garlic and crush them into a paste. Peel the onions and chop them extremely finely, almost to a minced or powdered consistency.
- 2In a tin-lined pot (or heavy-bottomed saucepan), heat the ghee. Add the finely chopped onions and fry until they turn a pale red (light golden) color. Add the ginger and garlic paste and continue frying until the mixture turns a proper reddish-brown color.
- 3Mix the rice flour thoroughly with the water to create a smooth slurry. Pour this mixture into the pot with the fried onions. Immediately add all remaining ingredients: chili powder, vinegar, salt, sugar, chopped coriander, and green chilies. Stir everything together well.
- 4Cook over a low flame (slow fire), stirring occasionally to prevent sticking. Continue cooking until the gravy thickens to a sauce-like consistency. Taste and add more vinegar if it is not tangy enough. Remove from heat when the desired thickness is reached.
- 5If using this gravy for cutlets: Arrange 6 fried cutlets flat in a wide pan. Pour the prepared gravy over them. Cover with a lid and cook on low heat for a short while until the cutlets absorb some liquid and swell slightly, and the gravy thickens further. Shake the pan by the handles occasionally to prevent sticking.
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