medium onions, sliced finely
1/4 cup hot water
firm ripe tomatoes, diced
tablespoon fresh ginger, shredded finely
fresh red chilies, sliced
tablespoons palm sugar, grated
tablespoons fresh cilantro leaves, chopped
Tamarind pulp the size of a walnut
Salt to taste
Sprinkle salt generously on the onions and
set aside for an hour. Drain and press out all the liquid. Rinse once in
a cold water, drain. Fill a bowl with hot water and soak the tamarind
pulp for 2 minutes. Squeeze to dissolve the pulp in water, strain.
Dissolve the sugar in the tamarind liquid and mix all the ingredients
together. Chill and serve.