Capsicum raita is is also known as Shimla mirch ka raita. Capsicum is the most common vegetable that you could find in almost every part of the world. Capsicum is available in many colours like green capsicum, yellow capsicum and red capsicum. You can use anyone of these to make Capsicum raita.
Ingredients for Capsicum Raita:
1 cup Yogurt (dahi)
1 big Capsicum, chopped (Shimla Mirch)
10-15 fresh coriander leaves
2 table-spoon oil
1/2 t-spoon roasted ground cumin (Jeera)
1 green chilly, finely chopped
1/2 t-spoon salt
1/2 t-spoon kala namak (if not available, then take salt instead)
1/4 t-spoon red chillies powder (lal mirch)
1/4 t-spoon chat masala (Optional)
1/2 cup water
2 table-spoon mint leaves, finely chopped (Pudina)
1/2 t-spoon Mustard seeds
How to make Capsicum Raita:
- Take a non-stick fry pan and add oil to it, heat oil for a minute and simmer it, now add mustard seeds and chopped green chilly, when mustard seeds starts crackle, add chopped Capsicum and fry it on medium-high heat. Heat it until it gets properly cooked, then turn off the heat and let it get cool at room temperature.
- Take a medium sized bowl and add yogurt to it. Mash it with a blender or madani/whisk until it gets smooth. Add water and remaining ingredients except Capsicum and again mix them well.
- Now, add Capsicum to it and mix it again. Refrigerate Capsicum raita for 1/2 hour
- Before serving, garnish Capsicum Raita with finely chopped coriander leaves and serve chilled.