1-2Tbs of canola oil
5-6 curry leaves
1 (1 inch piece) cinnamon stick
3 black cloves
3 green cardamom pods
1-2Tbs of red chili powder (to taste)
1-2 tsp of sugar
salt to taste
Note: You need your onions finely chopped or sliced. My mother does it by hand., but you can use a madoline slicer if you need help with this like I do. She does not recommend you use a food processor to slice or chop because too much of the onion juice comes out and it becomes watery.
Note2: As in all recipes pull out the cloves, cinnamon stick and cardamom pods before enjoying. :)
Heat your oil in a pan on medium high heat. Add your cinnamon stick, curry leaves, cardamoms and cloves in and allow them to become fragrant for 30-45 seconds.
Once the onions start to brown, add your chili powder, sugar and salt next. Mix well and taste. The salt and chili should be the main flavors with some sweetness from the sugar in the background. Once the flavors are reached your dish is done. Store in the fridge for 1 week. Enjoy with rice, bread, roti, chapthi, naan, etc..
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