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Prep Time20 mins
Cook Time2 hrs
Total Time2 hrs 20 mins
Servings: 1 cups
- 3 small hot chili peppers or 1/2 tsp. red pepper flakes
- 8 cloves garlic peeled
- 2 large onions about 1 pound, peeled and cut into eighths
- 1/2 pound shallots peeled and halved
- 1/2 teaspoon ground fenugreek or whole fenugreek ground in coffee mill
- 1/2 tablespoon curry leaves thinly sliced (optional)
- 2 teaspoons cumin
- 1 teaspoon mustard seed
- 1/2 teaspoon turmeric
- 1/4 teaspoon freshly ground nutmeg
- 1/8 teaspoon ground cloves
- 1/2 tablespoon salt
- 1/2 teaspoon freshly ground pepper
Remove the stems from the peppers, place them in a food processor with the garlic, and process until minced. Add half of the onions and pulse to chop coarsely. Remove from the processor and repeat with remaining onions and shallots until all are coarsely chopped.
Spray a large skillet with canola oil and heat on medium-high. Add the chopped vegetables. (Turn your face away as you do this because the fumes will cause you to tear up!) Reduce heat to medium and cook, stirring often and scraping the bottom, until onions begin to brown, about 15-20 minutes. Add all remaining ingredients and stir well.
Preheat oven to 350. Cover a 4-sided baking pan with parchment paper, spray the paper lightly with canola oil, and transfer the onion mixture to it, spreading it out as thinly as possible:
Spray the top of the mixture lightly with canola oil. Bake until browned and most moisture is gone, 1 to 1 1/4 hours, stirring regularly to break up the onions as best you can. Be careful not to burn!
Cool, break up any large clumps, and store in the refrigerator up to one month or the freezer up to six months.
Serving: 1recipe | Calories: 386kcal | Carbohydrates: 84g | Protein: 15g | Fat: 3g | Sodium: 3255mg | Fiber: 8g