Kaandaa Sev (Onions & Noodles)

4-5 medium kaandaa (onions)

4 tablespoon tel (oil)

¼ teaspoon hing (asafetida)

1 suku marchu (whole, dried pepper)

1 teaspoon mithu (salt)

1 teaspoon marchu (cayenne pepper)

¼ teaspoon hardar (turmeric)

2 cups pani (water)

2-3 tametaa (tomatoes), chopped or 3-4 tablespoons ketchup

1 teaspoon dhaanaa-jiru (powdered coriander & cumin seeds)

2 cups sev

1. Peel the onions and cut into lengthwise strips

2. Heat oil in a non-stick pan. Add asafetida and whole dried pepper. Wait for the pepper to start popping.

3. Add the onions, then, gradually, the salt, cayenne pepper & turmeric. Cook for 5 minutes.

4. Add the water. Cook until the onions are wilted.

5. Add the tomatoes/ketchup and coriander-cumin powder. Cook for 5 minutes.

6. Add the sev. Remove from heat.

Serve with either rotli or rice. A good use of stale sev.

Source: Kokila 1978