Serves: 4
Total Calories: 938

1 teaspoon Basic Ginger Paste or store-bought
4 to 6 small red onions, cut into rings
2 teaspoons salt, or to taste
1/4 to 1/2 cup finely chopped fresh cilantro, including soft stems
2 tablespoons fresh lemon juice or lime juice
1/2 teaspoon , hot red pepper flake, , or to taste

1. Prepare the ginger paste. Then, in a non-reactive bowl, place the onions, add the salt, and toss well. Cover and let marinate about 2 hours at room temperature. Then pour into a fine-mesh strainer and drain all the juices and salt (or wash under running water and then drain).

2. Transfer to a serving bowl and mix in the cilantro, lemon juice, ginger paste, and red pepper flakes. Cover and refrigerate about 2 hours in the refrigerator to marinate. Serve chilled.

VARIATION: This recipe can be made using distilled white vinegar and 2 to 3 teaspoons sugar instead of lemon juice.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 938
Calories from Fat: 0

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