This is a wonderful Indian dish that pairs
well with tandoori or other barbecued foods. Onions and cucumbers
match perfectly with vinegar, and the roasted cumin adds a
delicious smoky flavor to the salad.
1 medium onion
1 medium English cucumber
3 tablespoons fresh coriander, chopped
1/4 teaspoon sea salt
1/2 teaspoon cumin seeds
3 tablespoons distilled white vinegar
2 tablespoons fresh lemon juice
Peel and slice the onions into thin rounds. Slice the cucumber
into thin rounds. Arrange the sliced vegetables on a platter.
Sprinkle evenly with the coriander, salt, vinegar, and lemon juice. Place the
cumin seeds in a dry small saute pan. Heat over medium heat,
shaking the pan constantly. The seeds will begin to give off
their scent and brown slightly. Remove from heat and grind
in a food processor or with a mortar and pestle. Sprinkle
evenly over vegetables. Cover and marinate for at least 30
minutes. Toss occasionally to coat evenly.
Serves 4 (side dish)
wine suggestion
This is a hard match, but the spiciness of an Oregon Pinot Gris works well, especially from Willamette Valley.
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