Combine all the ingredients for stuffing well. Peel and wash onions. Make crisscross cuts at the tail part of them. Fill in the stuffing gently without breaking the onions. Keep them aside.
Combine peanuts, garlic, green chillies, cloves and cinnamon in a mixer jar. Grind them. Add tomatoes and grind again to make smooth paste. You can add a little water to grind if required.
Take oil in a pan. Crackle mustard seeds when oil is hot. Add asafoetida and green chilli. Add tomato paste, the leftover stuffing, turmeric powder, garam masala powder, dhaniYa jeera powder, salt and red chilli powder. Combine everything well and fry till the raw taste of peanuts disappear and the spices are cooked.
Place stuffed onion in it. Gently cover the onion with the gravy. Fry for a minute or two and then add a glass of water. Cover and cook on low heat till the onions are cooked and the gravy gets the right consistency.
Take it out in a serving tray and serve with roti/paratha/naan.
