1 large onion
1 cup peanuts boiled, drained and chilled
1 tbsp. spring onions finely chopped
1 tsp. fresh coriander leaves
1/2 tsp. cumin seeds crushed
1 green chilli chopped fine
1/2 tsp. red chilli powder
1/2 lemon juice extracted
1/2 tsp. sugar ground
salt to taste
Chop tomato and onion not too fine.
Drain out any excess juices from onion.
If onion is too sharp, dip in chilled water.
Keep for 30 minutes, drain, dab in thick kitchen towel.
Toss all ingredients together, except coriander.
Put mixture into a glass bowl.
Garnish with coriander leaves.
Chill before serving.
Serve as an accompaniment with drinks, tea or snacks.
Peanut Onion Salad