Preparation info
  • Serves


    • Difficulty


Appears in
The Food of India: A Journey for Food Lovers

By Priya Wickramasinghe

Published 2005

  • About

This speciality from Delhi is a tomato and onion accompaniment that is almost like a salad. It is easy to prepare and goes particularly well with tandoori meats and breads such as chapatis, puris or naan.


  • 1 red onion, finely sliced into rings
  • ½ teaspoon salt
  • ½ teaspoon


Mix the onion with the salt and leave in a sieve or colander to drain for 10 minutes. Rinse under cold water, then drain and put in a bowl.

Place a small frying pan over low heat and dry-roast the cumin seeds until aromatic. Grind the roasted seeds to a fine powder using a spice grinder or pestle and mortar. Add the cumin and chilli powder to the onion and mix well.

Arrange the