Kand Aur Shimla Mirch
by Tarla Dalal
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Yam and capsicum smeared with cumin flavoured butter and grilled. You can even toss them in a non-stick pan if you are not up to barbequing them.
- Combine all the ingredients in a bowl and mix well.
- Alternatively, thread the kand and capsicum onto skewers alternatively and grill them over a charcoal or electric barbeque till they are lightly browned.
- Sprinkle with the chilli powder and lemon juice.
- Serve hot with the spring onion and curd dip.
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