Capsicum roasted on coals or on gas flame, tossed with tomatoes, lemon rind, juice and mint. Great with sausage or tandoori chicken! It's light, healthy and very flavourful, adds a nice Mediterranean touch to your food.
Wash the capsicums. Coat each capsicum with oil and put directly on fire, just like with baingan for bhartha. Cook till blisters appear on each capsicum. Allow to cool and then, peel off the skin, deseed and chop off the green dandal.
Chop roughly and then, toss with all the remaining ingredients. Let sit for 10 minutes for the flavours to mix. Serve.