This sambal can be used as filling for buns, sandwiches or to eat with roti. Can be kept for 2 to 3 weeks in the fridge in an air tight container.
2 cups onions sliced
1 tbsp oil
1/4 tsp ginger garlic paste optional
piece lemongrass optional
1 tbsp maldive fish
1/2 tsp chillie powder
1/4 tsp chillie flakes optional
1/4 tsp salt
2 tbsp brown sugar or jaggery
1 tbsp tamarind to pulp use a little water
If using chillie flakes reduce the chillie powder. Heat oil add cinnamon stick, cardamom, curry leaves, rampe, ginger garlic, chillie flakes, lemongrass and then add onions with salt. Keep stirring add maldive fish and spices. When onions are soft and brown add tamarind, cover and cook for about 5 minutes in low heat. Add brown sugar or grated jaggery cook for a few minutes till the sugar blends. It shouldn't have any water in it.