Remove the outer layer of the onion and make a slit on the upper part of the onion.
Now, crush ginger and garlic. Add red chili powder and mix well.
Take ground paste onto the plate, and add peanut powder, gathiya powder, white sesame powder, turmeric powder, coriander powder, cumin powder, dry mango powder, and salt. Mix well. Masala is ready.
Heat oil in pan; add cumin seed and hing. Sauté for a minute.
Add onion and sauté till it becomes slightly golden brown and soft.
Add masala and cook till it separates oil from the sides of the pan.
Add tomato puree, and chopped green chili and mix well. Cover and cook it for 2-3 minutes.
Add the required water to adjust the consistency of the sabzi.
Lastly, add garam masala and jaggery. Mix well
Garnish with coriander leaves and serve stuffed onion sabji (dung di nu Shaak) with bajri rotla.