Yogurt Salad With Scorched Chile

1. 1

   Shred first three ingredients finely.

2. 2

   Boil peas.

3. 3

   Keep aside.

4. 4

   Chop cucumber, onion and tomato finely.

5. 5

   Beat yogurt till smooth, adding salt, chilli paste and sugar.

6. 6

   Skewer capsicum.

7. 7

   Hold briefly on gas flame.

8. 8

   Turn frequently, so that it is roasted all around.

9. 9

   Let cool and remove skin.

10. 10

    Chop capsicum.

11. 11

    Add all the prepared vegetables to the spiced yogurt and mix lightly.

12. 12

    Serve chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.