Green peppr 1 big (finely cut)
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.
1 medium-sized bunch paalak
1 green chilli
Salt to taste
1 cup fresh curds
1 tsp oil
1/2 tsp Jeera
Collect the leaves from the bunch of palak and clean them well. Blanch the leaves well or steam them in the cooker for 2 min. Puree the paalak along with the chilli. Add the puree to the beaten curds in a bowl and add salt. To temper, heat the oil and add cummin seeds.
Tempering is optional.