Wash and finely chop 1 large capsicum (approximately 200 grams) into small pieces.
In a pan, heat 1 tablespoon of oil over medium heat. Add 1 teaspoon of mustard seeds and let them splutter.
Add the chopped capsicum to the pan and sauté for 3-4 minutes until they are slightly tender but still retain their crunchiness.
In a mixing bowl, whisk 500 grams of thick curd (yogurt) until smooth.
Add the sautéed capsicum to the yogurt, along with 1 teaspoon of roasted cumin powder, 1/2 teaspoon of red chili powder, and salt to taste. Mix well.
Garnish with chopped coriander leaves and serve chilled.