Remove the outer layer of onion and make a slit on the upper part of the onion.
Now, crush ginger and garlic. Add red chilli powder and mix well.
Take grinded paste into the plate, 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 a 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, chopped green chilli and mix well. Cover and cook it for 2-3 minutes.
Add required water to adjust the consistency of sabzi.
Lastly, add garam masala and jaggery. Mix well
Garnish with coriander leaves and serve stuffed onion sabji (dungdi nu shaak) with bajri rotla.