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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
Combine and Mix
Rest and Serve
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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).
This bengali recipe takes 5 minutes to prepare and yields 4 servings. At 63.88 calories per serving with 0.94g of protein, it's a beginner-friendly recipe perfect for side or lunch or dinner.
Add 1-2 tablespoons of finely chopped fresh cilantro (coriander leaves) for a fresh, herby note that complements the pungency of the onions.
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.
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.
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.
The high Vitamin C content in both green chilies and lime juice helps strengthen the immune system, protecting the body against common infections.
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.
The pungent compounds in raw onions and chilies can stimulate the production of saliva and gastric juices, aiding in the digestive process.
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.
One serving (about 1/4 cup or 88g) of Kancha Lanka Piaja contains approximately 45-55 calories, primarily from the mustard oil and carbohydrates in the onions. It is a very low-calorie side dish.
Yes, it is generally healthy. Onions are a great source of antioxidants like quercetin, and green chilies provide Vitamin C and capsaicin. The dish is raw, which preserves nutrients. The mustard oil also contains beneficial omega-3 fatty acids. However, it is high in pungent compounds, so it should be consumed in moderation, especially by those with sensitive stomachs.
Absolutely. To reduce the heat, you can use fewer green chilies or remove the seeds and white pith from the chilies before chopping them, as that's where most of the heat is concentrated.
This relish is best eaten fresh, within 30 minutes of preparation, to enjoy the crisp texture of the onions. It can be stored in an airtight container in the refrigerator for up to 24 hours, but the onions will become soft and release water.
Mustard oil provides the signature pungent, sharp flavor that is characteristic of Bengali cuisine and this dish in particular. Using any other oil will not yield the authentic taste and aroma.