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Reviewed: Jun. 2, 2007

I modified this recipe slightly to get fairly favourable results. Firstly I used the juice of a whole lemon, mixed with the onion and left to stand for about 8 hours at room temperature. I then washed the lemon juice off and prepared as directed with the exception of the use of sugar and fenugreek. I might consider using paprika rather than chilli powder next time for a less aggressive heat.

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Reviewer:

Wyntah


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Reviewed: Feb. 24, 2006

I was very disappointed in this. I followed the recipe except only had fenugreek seeds so ground 1 tsp. The onion flavor the next day was overpowering, and it was too sweet. Definitely not just like what is served at my favorite Indian restaurant; not even close.

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Reviewer:

TUNISIANSWIFE

	Cooking Level: Expert Home Town: King Ferry, New York, USA Living In: Cincinnati, Ohio, USA
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Indian Spiced Onions

Reviewer:

Wyntah

Reviewer:

TUNISIANSWIFE