8-10 small onions
Peel the dry skins of onions. Trim top and bottom by keeping the node intact. On tail side make 2 vertical slits at 90 degree, till almost to the bottom.
Do not break onion. Mix all dry masalas and stuff into the slits.
Heat a pan with the oil, add the cummin and mustard seeds, let them splutter. Add the tomatoes, capsicum and tamarind water. Wait for a minute.
Add the onions and if required more of the masalas. Add 1/2 cup water and cook covered on low flame till the onions are tender.
Serve hot with chappati.