This is a salad with a strong taste that goes very well with Indian food. I've seen it a few times in Indian restaurants in the middle of the table along with the pickles, dips and chutneys. It's that sort of thing. You probably couldn't eat a lot of it at one sitting, but it keeps well in the fridge for a few days, so if you make too much it won't go to waste. It's also good for treating colds and flu.
When I first put this salad recipe on the site, it was without cucumber. I've made it with cucumber a couple of times since then and it has been good so I've added it to the list of ingredients, but I occasionally still make the salad without it. Try it whatever way you like. The cucumber is optional (but the onions aren't).
Ingredients
1 large onion
Half of a small cucumber
A third to half of a teaspoon of dried mint
1 teaspoon of sugar
A pinch of chilli powder
The juice from half a lemon
Salt
Peel the onion and cut it in half. Slice the halves thinly then separate the pieces of onion with your fingers. You'll be surprised at how much onion you end up with. Peel the cucumber and slice it into narrow strips. Mix the vegetables with the mint, sugar and chilli powder. Add the lemon juice a bit at a time and taste before adding more. You might not have to add all the juice. Add a little salt at the end.