Stewed Shallots with Tamarind and Chiles

This shallot goshtu (gotsu in other parts of southern India) was a presence at our Sunday brunch table during my childhood days in Mumbai. Its regular accompaniment, my favorite Uppama—spiced Cream of Wheat with green peas—provided a mellow base for the surprisingly sweet-tart-hot shallot stew. Slow-cooking the shallots is the secret to infusing the curry with their natural sweetness. The acidic tamarind reduces the effect of the