High in flavonoids they contribute their flavour to savory dishes without raising caloric content appreciably. They are usually served cooked, as a vegetable or part of a prepared savoury dish, but can also be eaten raw or used to make pickles, chutneys or paste. The red onion (called purple in some European countries) is a good choice for fresh use as its colour livens up the dish.
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Waghodia, Vadodara, Gujarat