Lemon Juice: 2tbsp
Green Chilli: 2
Mustard seeds: few
Curry leaves: few
Method Of Preparation
Heat 2tbsp oil in a pan, add chopped deseeded capsicum to it.
Stir for few minutes till its raw flavor takes off.
Let it cool a bit.
In a blender add the capsicum pieces to it, blend it well.
Then add curd, green chilli, salt and lemon juice.
Heat balance oil in a pan and splutter mustard seeds and add curry leaves.
Add this to the prepared dip.
Serve with chappathi/dosha.