Roasted Bell Pepper Raita
Raita's are great addition to any meal. Yoghurt combined vegetables or fruits and flavored with herbs & spices, makes them perfect to be eaten with rotis, paranthas, rice or even a light meal by itself.
Raitas are the constant in my house and I am always looking at more ideas for Raitas. Over time I have also realised that a lot of vegetables we don't think of adding in raitas actually work brilliantly in them.
Sometime ago, I combined my favorite way of eating bell pepper, roasted on the gas directly (roasting in the oven works as well if you are concerned or want a simpler way) to make this raita that is now such a big hit at home that people coming for lunch or dinner specially call me, askig me to make this one.
I have also become very fond of adding a little tadka to my raitas, such a nice texture and flavour it adds. Almost makes it a complete dish in itself and not just an accompaniment.
- Wash the bell peppers well and grease them with oil a little and roast them directly on the gas flame till they are charred on all sides. Do keep turning often so that they are not completely burned and cooked evenly
- Once down, wash and removed the black charred bits and let it cool. Deseed and chop into small bits.
- In a large bowl, whisk curd well and the chopped bell peppers along with salt.
- In a small pan, heat olive oil. Once hot add the mustard and jeera seeds and saute till they turn brown and start to crackle. Add the dry chillies and sautee for another minute.
- Add to the raita, garnish with coriander leaves and serve with paranthas or pulao
Yes it is a little hardwork to roast the bell peppers but trust me it is every bit worth it. This will take your raita from being a side item to being the star of the table
Some more of my favorite raitas on the blog that you can try