½cupCapsicum (Green bell pepper)or colored bell peppers, chopped
1cupPlain yogurt(Curd or dahi)
¼teaspoonRed chili powder
½teaspoonRoasted cumin powder
¼teaspoonBlack salt (Kala namak)
Saltto taste
1tablespoonCilantro or coriander leavesfinely chopped (or mint leaves)
Instructions
Heat the oil in a small pan on medium heat. Once hot add cumin seeds and let them sizzle until they are light brown in color.
Add chopped capsicum (peppers). Sprinkle little salt. Mix and saute until they are al dente (around 80% cooked).
While peppers are cooking, take yogurt and spices (red chili powder, roasted cumin powder, black salt) in a bowl. Whisk until yogurt is smooth.
Add cooked capsicum and mix.
Lastly, garnish with freshly chopped cilantro
Notes
Capsicum raita tastes best when served chilled. So keep in refrigerator till the time of serving. Also start with chilled yogurt from the refrigerator.