1. Make vertical slits in onions, from tail towards base, keeping onion from breaking.
2. Mix all masala powders, salt together, add sugar.
3. Stuff into slits, carefully making a gap.
4. Heat oil in a heavy pan, add seeds, asafoetida, allow to splutter.
5. Add curry leaves, caspicums, stir.
6. Add stuffed onions, stir fry for a few minutes
7. Add in remaining masala, stirfry for a minute more.
8. Add 1/2 cup water, allow to simmer covered, till onions are soft and transparent, but not mushy.
9. Add in tomatoes, stir and cook again, till excess moisture evaporates.
10. Pour into serving dish, garnish with fresh chopped coriander.
11. Serve hot with rice, puris or phulkas.

Making time: 30 minutes
Makes: 4 servings
Shelflife: 2 days