By Sushmita Sengupta
Be it Dal Makhani or Butter Chicken, none of these North Indian delicacies feel quite complete without the ‘sirke wala pyaaz’ on the side. Here’s how to make the classic vinegar-dipped onion salad.
10 small onions/shallots 1 cup White Vinegar 1 cup Water 1 tablespoon Salt 1 tablespoon Sugar 1 Peeled beetroot, cut in four pieces
Peel and wash small onions. Keep aside. Heat water in pan with salt and sugar. Turn off the heat let it boil.
Add beetroot pieces in the water, let the water cool down and remove beetroot. Add vinegar and mix well.
On top of the shallots make a cross with a knife, do not cut it through. Add these onions in the cooled water. Let them stay in the water for 1 – 2 hours covered.
Move to jar. Close the jar tightly. Refrigerate after 1-2 hours. Use as required.