2 large onions, peeled and each cut crosswise into 6 slices
2 large uncooked beets, preferably white beets, peeled and each cut crosswise into 6 thin slices
2 large firm, ripe tomatoes, washed, stemmed, and each cut crosswise into 6 slices
2 fresh hot green chilies, washed, stemmed, and cut crosswise into thin rounds
How To Cook:
1. Combine the vegetable oil, lemon juice, mint, coriander and salt in a bowl, and stir with a fork or a whisk until the ingredients are thoroughly blended. Stack the onions, beets and tomatoes in the following fashion: Arrange 6 of the onion slices side by side on a large serving platter and place a beet and a tomato slice on top of each.
2. Cover each stack with another layer of onions, beets and tomatoes. Sprinkle the chilies over the stacks, and sprinkle their tops evenly with the oil-and-lemon dressing. Marinate at room temperature for 30 minutes or in the refrigerator for at least 1 hour before serving.
