Simple, Fast and Easy recipe

Cut 1 big capsicum into small pieces and fry it in a kadai with 1 tablespoon oil. Do not overcook. Beat 1 cup of fresh curd with a spoon to mix well and add salt. Add the fried vegetables. Heat up the kadai, allow 1/4 teaspoon of mustard seeds to splitter, and add 2 nos of green chilies sliced vertically, a pinch of asefotidea. Do not cut chilies into pieces, split it lenght wise. Pour it into the pachadi / salad. Mix well. Garnish with Corriender leaves and boondi. It tastes yummy with all mixed rice/roti, when had as a single helping during a dieting regime.