1. Cut capsicum into small pieces and fry it in a kadai with 1 tablespoon oil.
2. Do not overcook.
3. Beat the curd with a spoon to mix well and smoothen it.
4. Add salt, cummin powder, pepper powder, and the fried vegetables.
5. Heat up the kadai, allow mustard to splutter.
6. Add 2 nos of green chillies sliced vertically, a pinch of asafeotida. Do not cut chillies into pieces.
7. Just slit them.
8. Season it to the pachadi/salad/raitha. Mix well.
9. It tastes yummy with all mixed rice/roti, when had as a single helping during a dieting regime.

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