Grilled Capsicum and Yogurt Dip

1.Preheat a grill pan or outdoor grill to medium-high heat.

2.Brush the capsicums lightly with oil on all sides to prevent sticking and aid charring.

3.Place the capsicums on the grill and cook, turning occasionally, until the skin is evenly charred and blistered, about 10-12 minutes.

4.Remove the grilled capsicums and place them in a bowl. Cover tightly with plastic wrap or place in a sealed container to steam for 10 minutes; this helps loosen the skin.

5.Once cooled, peel off the charred skin carefully, remove the seeds and stems, and roughly chop the flesh.

6.In a blender or food processor, combine the peeled grilled capsicum, whisked yogurt, green chili (if using), minced garlic, roasted cumin powder, chaat masala, salt, and lemon juice.

7.Blend until smooth and creamy. Taste and adjust seasoning if needed.

8.Transfer the dip to a serving bowl, garnish with chopped fresh coriander leaves.

9.Serve chilled or at room temperature alongside pulao or any rice dish as a refreshing and smoky accompaniment.