This is a traditional Indian dip served alongside many Mughal-inspired dishes like biryani and naan.
1 cup Hung Yogurt
1 Green chilli,chopped
1 tsp Red chilli powder
1 tsp Cumin seeds,roasted and powdered
Whip the curd in a mixing bowl and adjust the consistency with water.It should not be too thick or too runny.Add the chopped and diced vegetables in it.Season with salt and spices.Serve cold or at room temperature as a dip.