Description
A bold twist on classic raita with roasted green peppers, yogurt, red onions & green chilies.
Ingredients
Units
Scale
- 1 medium green pepper (see Variations)
- 1-2 green chillies, sliced (skip for milder flavor)
- 1/2-3/4 cup plain, unsweetened yogurt (see FAQs & Notes)
- salt, to taste
- 1/2 tsp sugar
- 2 tbsp crushed roasted peanuts
- 4-5 sprigs of fresh cilantro/coriander, chopped for garnishing
Instructions
- Roast the green pepper on stove top by placing it whole directly on the flame with highest setting. Turn frequently with the help of tongs and continue to roast till the outer skin is blackened or charred all over (see Variations for another method).
- Set aside and let it cool completely.
- Once cooled, pull out the stems and slice them open. You could use a spoon or a fork to scoop out the white membranes and the seeds inside.
- Dice the main part of the pepper along with the charred skin (see FAQs & Notes).
- Add green chillies, yogurt, salt, sugar and ground roasted peanuts to the mixing bowl and mix gently so that the yogurt coats all the ingredients evenly (See Variations).
- Garnish with fresh chopped cilantro/coriander and serve immediately. You can also refrigerate until ready to serve and serve chilled.