- Piyaz (Onion): ½ kg
- Tamater (Tomato): 1
- Sabz mirchen (Green chillies): 2
- Zeera (Cumin seeds): ½ tsp
- Pissi laal mirchen (Red chilli powder): 1 tsp [slightly heaped]
- Namak (Salt): ¾ tsp
- Desi ghee: 10 tbs
- Pani (Water): 2-3 tbs
- Lemon juice: 1-2 tbs
Step 1: Chop Piyaz (Onion) in a chopper or blender and rinse through tap water and set aside. Chop Tamater (Tomato), Sabz (Green chillies) and set aside.
Step 2: Add Desi ghee, Zeera (Cumin seeds) to a pan and mix for 10-15 seconds. Add chopped Piyaz (Onion), Tamater (Tomato), Sabz mirchen (Green chillies), Pissi laal mirchen (Red chilli powder), Namak (Salt), mix, cover, and cook at low flame till oil separates.
Step 3: Add Pani (Water), mix, cover and cook at low flame till oil separates. Add Lemon juice and mix well.
Serve with Daal, Vegetables, Pulao, Chapati or Paratha.