Yogurt Salad With Scorched Chile

• 14 medium cabbage
• 1 small carrot
• 3 -4 beans
• 1 tablespoon peas
• 1 small cucumber
• 1 small onion
• 1 small tomatoes
• 1 red capsicum
• 3 cups skim milk yogurt
• salt
• 18 teaspoon green chili paste
• 1 pinch sugar

1. Shred first three ingredients finely.
2. Boil peas.
3. Keep aside.
4. Chop cucumber, onion and tomato finely.
5. Beat yogurt till smooth, adding salt, chilli paste and sugar.
6. Skewer capsicum.
7. Hold briefly on gas flame.
8. Turn frequently, so that it is roasted all around.
9. Let cool and remove skin.
10. Chop capsicum.
11. Add all the prepared vegetables to the spiced yogurt and mix lightly.
12. Serve chilled.

cabbage, carrot, peas, cucumber, onion, tomatoes, red capsicum, milk yogurt, salt, green chili paste, sugar

Taken from www.food.com/recipe/yogurt-salad-with-scorched-chile-14931 (may not work)