Onion

Yellow cooking onions (Allium cepa) are commonly used in many parts of the Subcontinent in the early part of cooking, grated or chopped and cooked in hot oil until softened, or sometimes until lightly browned, before the main ingredient is added. They may also be used as a final flavoring or garnish, especially in Pakistani and Bangladeshi dishes (see Browned Onions). In some places milder onions are also used, for which we substitute shallots. Onions are believed by Buddhists and Hindus to be heating and to encourage base instincts; in Hinduism, they are forbidden to widows and to Brahmins, as is garlic. See also shallots.