A totally ‘huttke’ Raita, with the smoky taste of roasted peppers, the tang of raw mango and the punch of mustard!
Absolutely addictive, enjoy it with your everyday Dal chawal or pair it with your fav Biryani. Or better still serve it as a dip with your fav finger food.
Any which way you can’t go wrong with this one!
Recipe: Courtesy my friend Payal
Method:
Roast mild green peppers on open flame till lighly charred from all sides.
Wrap in foil and keep aside for 15 minutes.
Once slightly cool, open foil…and scrape the charred outer skin away.
Slice the scraped peppers thinly.
Beat yoghurt/dahi till smooth.
Add a generous drizzle of Kasundi (fermented paste made from mustard and raw mango) to the yoghurt.
Let your taste buds guide you on how much kasundi you want to add.
Adjust salt… top generously with the smoked sliced peppers and its ready!
