1 big onion, diced 3 tbsp oil besan 1 tsp red chili powder 1/2 tsp raai A pinch of asafetida (hing) 1/2 tsp haldi salt and sugar to taste 1/2 lemon lots of fresh coriander leaves, chopped shredded coconut (optional)

Heat the oil in a pan, add raai, hing and haldi. Add onions and fry till they are tender and beginning to brown. The oil should be visible at this point. Add lemon juice and the salt and sugar to taste. Now sprinkle besan into the pan, while stirring the onion mixture continuously. Keep adding the besan till a homogeneous mass forms. The oil should not be visible now. Stir well and keep on the flame for a minute or two. Add chopped coriander leaves and coconut. Serve hot with bhakri and chopped onions.

NUTRITIVE VALUE (per soup bowl)