Kancha Lanka Piaja
A fiery and pungent Bengali relish made with thinly sliced raw onions, sharp green chilies, and a drizzle of mustard oil. This simple, no-cook side dish adds a powerful kick to any meal, especially traditional pairings like rice and dal (dal-bhaat) or fermented rice (panta bhat).
For 4 servings
Prepare the Onions and Chilies
- Peel the red onions and slice them as thinly as possible. A mandoline slicer works best for uniform, paper-thin slices. Place the sliced onions in a medium mixing bowl.
- Wash the green chilies, remove the stems, and chop them finely. Add the chopped chilies to the bowl with the onions.
Combine and Mix
- Add the salt, mustard oil, and optional lime juice to the bowl.
- Using your fingertips, mix all the ingredients together thoroughly. Gently squeeze and bruise the onions as you mix; this helps to soften them slightly and allows them to absorb the flavors of the salt, oil, and chili.
Rest and Serve
- Let the mixture sit for at least 5 minutes before serving. This brief resting period allows the flavors to meld and the pungency of the mustard oil to mellow slightly.
- Serve immediately as a condiment with steamed rice, dal, panta bhat, or even with muri (puffed rice).
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic taste, use red onions as they are sharper and more flavorful than yellow or white onions.
- 2The pungent, sharp flavor of pure mustard oil is the soul of this dish. Do not substitute it with any other oil.
- 3To reduce the harshness of the onions, you can soak the slices in ice-cold water for 10-15 minutes, then drain them completely before mixing.
- 4This relish is best made fresh and consumed immediately, as the onions will lose their crispness and become watery over time.
- 5Adjust the number of green chilies to control the heat level. For a milder version, you can deseed the chilies before chopping.
Adapt it for your goals.
Herbaceous Twist
Add 1-2 tablespoons of finely chopped fresh cilantro (coriander leaves) for a fresh, herby note that complements the pungency of the onions.
Tangy AdditionTangy Addition
For a different kind of tang, add a pinch of black salt (kala namak) along with the regular salt. Its sulfuric notes add another layer of complexity.
With TomatoWith Tomato
Add half of a small, firm tomato, finely chopped, for a bit of moisture and a subtle sweet-tart flavor. Ensure the tomato is not overly ripe to avoid making the relish watery.
Why this is on our healthy list.
Rich in Antioxidants
Onions are packed with antioxidants, particularly quercetin, which helps combat inflammation and fight free radicals in the body. Green chilies contribute capsaicin, another powerful antioxidant.
Boosts Immunity
The high Vitamin C content in both green chilies and lime juice helps strengthen the immune system, protecting the body against common infections.
Anti-inflammatory Properties
Mustard oil is a source of omega-3 fatty acids, and capsaicin in chilies is well-known for its anti-inflammatory effects, which can help reduce inflammation in the body.
Supports Digestion
The pungent compounds in raw onions and chilies can stimulate the production of saliva and gastric juices, aiding in the digestive process.
Frequently asked questions
Kancha Lanka Piaja is a traditional Bengali condiment or side dish. 'Kancha Lanka' means green chili and 'Piaja' means onion. It's a simple, raw mixture of thinly sliced onions, green chilies, salt, and pungent mustard oil, served to add a spicy kick to meals.
