Ingredients
- THIS IS A SIMPLE BUT RICH, DECADENT DIP FLAVORED WITH KALONJI OR NIGELLA SATIVA SEEDS. SERVE IT WITH ALL KINDS OF CHIPS, TOASTED PITA, AS BRUSCHETTA, WITH TOAST AND AS A SANDWICH SPREAD. THE KEY IS TO COOK THE ONIONS VERY SLOWLY UNTIL THEY GET SOFT, SWEET AND TURN A DEEP GOLDEN BROWN.
- METHOD
- 400 GRAMS STRAINED FRESH, PLAIN YOGURT, CHILLED
- 2 TBSP COLD MAYONNAISE (EGGLESS OR WITH EGG)
- 200 GRAMS RED ONIONS PEELED, HALVED AND SLICED VERY FINELY INTO RINGS
- 2 TBSP BUTTER
- 3 TBSP VEGETABLE OIL
- 1/2 TEASPOON NIGELLA SATIVA OR KALONJI SEEDS
- SALT TO TASTE
- GARNISH
- 1/2 TEASPOON NIGELLA SATIVA/KALONJI SEEDS TOASTED
Instructions
- HEAT THE OIL AND BUTTER IN A NON-STICK SAUCEPAN ON LOW HEAT. ADD THE ONIONS AND STIR WELL TO SEPARATE THE RINGS. ADD ONE TEASPOON SALT. COOK SLOWLY STIRRING FROM TIME TO TIME UNTIL ONIONS LOSE ALL THEIR WATER AND REDUCE TO ABOVE 1/3 THEIR ORIGINAL VOLUME.
- THIS TAKES A GOOD 25-30 MINUTES SO YOU CAN DO OTHER THINGS WHILE THE ONIONS COOK. ITS ONLY THE LAST 10 MINUTES THAT THE ONIONS BEGIN TO BROWN QUICKLY AND YOU NEED TO BE WATCHFUL.
- ADD THE NIGELLA SEEDS AND SAUTE UNTIL ONIONS AND GOLDEN BROWN, STICKY AND CARAMELIZED FOR ANOTHER 7-8 MINUTES. COOL THIS MIXTURE COMPLETELY.
- WHISK THE CHILLED STRAINED YOGURT AND MAYO IN A MIXING BOWL. ADD THE COOLED ONIONS AND MIX TO INCORPORATE THOROUGHLY. ADJUST FOR SALT. GARNISH WITH NIGELLA SEEDS. LET SIT AT ROOM TEMPERATURE ABOUT 10 MINUTES BEFORE YOU SERVE IT.
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