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1 medium red/ green capsicum
1.5 cups yoghurt
1/4 teaspoon black salt (kala namak)
1 teaspoon red chilli powder
1 teaspoon roasted cumin powder
1 tablespoon fresh mint leaves chopped
Place yogurt in a bowl and whisk till smooth.
Grill the capsicum with a little oil and cut strips.
Add capsicum pieces, black salt, red chili powder, cumin powder, and mint leaves, and mix well.
Chill and serve.