Serve with Tandoori Chicken. This dish is also great with the addition of a fennel bulb, trimmed and thinly sliced.
5 cups thinly sliced onion (about 1 large)
1 cup red bell pepper, cut into 1/8-inch strips
1 cup green bell pepper, cut into 1/8-inch strips
1 teaspoon olive oil
1/2 teaspoon salt
1/4 teaspoon fennel seeds
2 tablespoons chopped fresh cilantro
How to Make It
Combine the first 6 ingredients in a large skillet over high heat. Cook for 2 minutes or until vegetables begin to sizzle; reduce heat to medium-low. Cook 20 minutes or until vegetables begin to caramelize, stirring occasionally. Sprinkle with cilantro.