A couple of weeks back I was in Nasik, the city famous for its onion crop amongst many other things. In the local market, I saw the onion garlands swinging and inviting me to buy them. I picked a few and then was humbly reminded about the white onion garland that I had purchased a month ago from Alibaug. Being part of a family that is not very gungho about onions, I was definitely out of my mind buying these many. I convinced myself to make some thing good out of it like a caramelized sweet onion sauce – like the one we get in subway or a pink onion relish or maybe sundried onion flakes for healthy garnish and what not…All these items are still on the plan, until then I stumbled upon this healthy pickle. A friend at work brought this once for lunch and I quite liked the taste. Her mother shared the recipe which seemed a lot easy to try. I am so happy I did. This is a typical sindhi pickle that kicks off my tryst with this wonderful cuisine this week…
250 gms onions (small size)
3 tspn ground yellow mustard powder
1.5 tspn turmeric powder
2 tspn red chilli powder
2 tspn crushed garlic
2 tspn or more salt
2 cups boiled water (cooled)
1) Trim the stem and base of the onion.
2) Peel the skin and set aside for all
3) Slit the onion in cross shape taking care not to go upto the end. This will create 4 sections
4) Mix all the dry ingredients in a bowl
5) Add the crushed garlic to this.
6) Fill the onion sections with this masala.
7)In a large sterilized glass jar, place the onions carefully.
8) Pour the cooled water in the jar just about enough to cover the onions
9) Place this jar in the sun for couple of days.
10) Serve and enjoy within 2 weeks. Refrigerate if the humidity is high.