Punjab
Sirka pyaaz
Baby onions steeped pink in vinegar. The tangy little bulbs on every North Indian restaurant table.
15 minTime
1 gProtein each
mildSpice
Make it your way
Grandma's wayBaby onions, vinegar and salt.
The original29kcalsame
1 gproteinsame
1 gfibresame
15minutessame
Classic sirka pyaaz.
Per serving, worked out from the ingredient table.
Ingredients
Method
4 steps- 1Peel the onions and make a cross cut at the top of each, not all the way through.
- 2Mix vinegar, water, salt and sugar and stir until dissolved.
- 3Put onions and beetroot in a clean glass jar and pour the brine over. Close and keep at room temperature for 1 to 2 days.
- 4Refrigerate and use within 2 weeks.
Serve it like this
Toss just before serving and bring it to the table cold, so it stays crisp.
