Hill Station Salad

3 mixed peppers (red, yellow, and orange)
1 cucumber
1 medium sweet onion
10 grams cilantro
1 teaspoon salt
1 teaspoon nigella seeds (kallonji)
20 grams fresh mint leaves
1 jalapeno
100 ml (1/2 cup) greek yogurt
2 tablespoons lemon juice
1 teaspoon sugar

Chop the peppers into 1/2-inch or smaller dice, and place into a serving bowl.  Halve the cucumber lengthwise, remove the seeds with a spoon, chop the cucumber into 1/2-inch dice, then add to the bowl.  Finely chop or mince the onion and add it to the bowl.  Finely chop the cilantro, and add it to the bowl along with the salt and nigella seeds.   

To make the dressing, puree mint, jalapeno, yogurt, lemon juice and sugar.  Adjust flavors if necessary to achieve a good balance between heat, sweetness, saltiness, and sourness.  

Pour the dressing over the salad just before serving and mix well.  Sprinkle with some additional nigella seeds, if desired, before serving. 

Serves 6 as a side dish.

From Fresh India by Meera Sodha