Little reminder on how to fry onions: In a non-stick pan, heat 3 tablespoons oil. Add thinly sliced onions (I used 2 small onions). Cook until nicely golden (it may take up to 10 minutes). Transfer to paper towel-lined plates and set aside.
Little reminder on how to make kachumbar (Indian-style salsa): Place 2 diced white onions in a large bowl. Sprinkle with 1 tablespoon kosher salt. Let sit for about 1 hour. Press out and drain all the liquid. Rinse in a water bath, then drain the liquid and pat dry. Add the juice of a lemon, 2 diced ripe tomatoes, and 3 diced Serrano green peppers. Season with ½ teaspoon salt and ¼ teaspoon red chili powder. Toss well. Adjust seasoning if needed. Allow the flavors to blend for about 30 minutes. Garnish with 2 tablespoons chopped cilantro. Serve at room temperature.
You can find these ingredients in most Indian stores.