Serves: 4
Total Calories: 70

3 to 4 yellow bell pepper and different colors, stemmed, seeded and cut into 3/4-inch pieces
1 teaspoon olive oil
1 teaspoon minced fresh garlic
1/2 teaspoon ajwain, seeds, coarsely ground
2 cups nonfat plain yogurt, whisked until smooth
1/2 teaspoon salt, or to taste
Freshly ground black pepper, or to taste
Fresh mint leaves

1. Preheat the oven to 500° F. Put the bell peppers in a bowl and toss it with the oil, garlic, and ajawin seeds. Transfer to a broiler tray and roast on the center rack until browned on the underside, 5 to 7 minutes. Leaving the tray on the same rack, switch the oven to broiler heat (and transfer the tray to the broiler, if needed). Broil until the tops of the vegetables are soft and lightly charred, 3 to 5 minutes.

2. Place the yogurt in a large serving bowl, stir in the salt and black pepper, then add the roasted bell peppers. Garnish with mint and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 70
Calories from Fat: 10

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