Red onion is one of the most consumed types in the onion family. This vegetable can be eaten raw or can be cooked. One can shallow fry chopped onion until they turn golden or can deep fry for use in dishes like Biryani. The pungent onion can also be pureed to be used in making thick gravy. Many Indian dishes are incomplete without use of onion. It is used along with ginger, garlic and tomatoes for making basic tadka. Not just good for enhancing taste and thickening gravies, red onions also provide our body calcium, iron, manganese, potassium, calcium, folate, thiamine, vitamin C, K and B6.