Step 1

Use a skillet or a non-stick pan on the stovetop, turn the heat to medium, add oil, sun-dried chili pepper, curry leaves then the mustard seeds.

Step 2

When the mustard starts to splutter, add the onions, tomatoes, turmeric powder, and the chili flakes along with the salt.

Step 3

Slow the heat to medium/low. Mix the onions well, close with a lid and let it cook for about 5 minutes. Next, stir well and continue cooking further for another 10 more minutes without the lids this time.

Step 4

Remember to stir the onions every few minutes to avoid the ingredients from burning the bottom. If the onions look too dry you should add a tsp of more oil or as needed.

Step 5

When the onions are coming together cooked, add the chili powder, banana pepper slices, sliced chili pepper and the Maldive fish. Continue cooking for 5 more minutes.

Step 6

Remember to stir as you cook. Towards the end, the onions would look glossy and caramelized.