Curds 1 1/2 cups
Salt 1/2 tsp
oil 1/2 tsp
Cumin seeds 1/2 tsp
Finely chopped coriander leaves 1 tsp
Heat oil in a pan and let the jeera splutter.
Add the finely cut capsicum and saute well, but let it stay crisp. Add salt and stir well.
Take curds in a bowl and add the sauteed capsicum and mix well.
Garnish with coriander leaves and chill before serving.