- 1 small green bell-pepper (capsicum)
- 1/2 cup hung curd
- 2-3 pistachios, ground finely
- 1/2 tsp red chilli powder
- salt to taste
- Roast the bell pepper. You can roast it over the stove top, on a pan or in the oven.
- Once the pepper cools down, chop it finely.
- Mix all the ingredients together and refrigerate for at least 30 minutes.
- Use it as a spread or a dip.