Re: low cholesterol desi diet..
When my mum cooks salan, she cooks it in very little oil (less than half of what you would normally use). She starts by browning the onions on a very very low heat with the lid on. This gives you a good base for the salan without need for extra oil. But it does take more time, and you won't get oil floating to the top like you would in a normal salan, but tastes just as good.