Total Calories: 204
1. Make a cross-cut at the base of each onion, going three-quarters of the way to the top. Lightly open the cuts and stuff a pinch of salt in each one. Reserve any leftover salt. In a spice or coffee grinder, very coarsely grind together the fenugreek, fennel, peppercorns, and kalonji. Remove to a bowl and mix in the turmeric, cayenne pepper, and the reserved salt.
2. Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the spice mixture it should sizzle upon contact with the hot oil. Add the onions and cook about 5 minutes, making sure all the onions are well coated with the spice mixture.
3. Let cool and transfer to a sterile glass jar. Cover the jar with the muslin, securing it with a rubber band, and place in a warm, sunny spot in the kitchen or outside in the sun. (If the pickle jar is outside in the sun, bring it inside in the evening.) Shake the jar once or twice each day, until the spices are plump and soft and the onions are crisp-tender, 3 to 5 days. The onions will release some juices that is quite normal. Store about 10 at room temperature and about 6 months in the refrigerator. The onions keep getting stronger over time.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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