Peel the baby onions, keeping the base intact.

Make 4 slits in the shape of a cross to help fill the stuffing.

Keep aside.

For the stuffing, make a coarse dry mix of the roasted peanuts, garlic cloves, coriander powder, red chilli powder, cumin, turmeric and salt using a mixer grinder.

Transfer the stuffing into a bowl.

Add the chopped coriander and about 2 teaspoons of oil to the filling mixture and mix well until crumbly.

Take the baby onions and carefully fill in the ground mixture into the slits of each one of them.

Heat oil in a non-stick pan on medium flame.

Place the stuffed onions on the surface of the pan and let it cook on low heat for 5 minutes.

Add about 1/4 cup of water and the remaining stuffing mix.

Close the pan with a lid and let the onions cook in the steam for about 10 minutes.

Saute sparingly if required in between, ensuring the onions are cooked well while still retaining their shape.

Once the onions are cooked, switch off the heat.

Garnish with coriander leaves.

Serve with Methi Jowar Roti and Gujarati Dal for a delightful weeknight dinner.