Serving: 2 Cups


  • 1 small Tomato
  • 1 tsp Green Bell Pepper (Capsicum)
  • 1 Ripe Avacado (Makhanphal or Roochiraa)
  • 1/2 cup Fresh Coriander
  • 1 tsp Jalapeno Pepper
  • Salt To Taste
  • 1 tsp Lemon Juice
  • 1 tsp Cumin (Jeera) Powder


Roast tomato and capsicum on gas flame till its skin turns black. Peel the skin off and finely chop capsicum. Peel the skin of tomatoes, deseed and finely chop them. Cut ripe avacado in halves and deseed it. Scoop the inner pulp (or you can peel the outer skin) and finely chop it. Mix finely chopped tomato, bell pepper, avacado, jalepeno pepper and coriander in a bowl. Add salt, cumin powder and lemon juice. Mash everything together to a sauce consistency.

Serve with nachos and other snacks as dips.