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Bengali onion salad (Piyazer salad)

Writer's picture: kzafarullahkzafarullah

Updated: Jan 25

Onions are common throughout India, especially in northern India. They are served raw or in salads or raithas. The crunch of raw onions or salads like this is an acquired taste.

This is a simple salad of quickly marinated onions with cilantro for herby notes. Simple and elegant, this salad is perfect for pulaos, like the Morog polao, or on any table.

This is an excellent cookbook on Bangladeshi cuisine, filled with authentic recipes. The cuisine is very similar to Indian cuisine but has specific nuances and flavours. I have just begun to cook from this book and learn about the flavours, and you will see me cook from it again soon. I recommend this cookbook for those who want to experiment with and learn from this cuisine.

For more recipes from this beautiful cookbook, click here.



Ingredients:

2 onions, thinly sliced

2 cups water (optional)

4 shallots, thinly sliced

1 teaspoon chilli flakes

Salt, to taste

1 tablespoon oil

Cilantro to garnish


Soak the onions in water for 5 minutes for a milder salad to reduce the spiciness. Drain well.


Alternatively, mix the onions directly with the shallots, chilli flakes, and oil for a bolder salad. Toss well to coat. \Serve in a bowl garnished with cilantro.

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