Total Calories: 31
1. Preheat the broiler. Place the bell peppers on a lightly greased baking sheet, skin side up, and broil in the oven, about 8 inches from the heating element, until the skin is charred about 5 minutes. Let cool, then peel off any black skin you wish to, leaving most of the lightly charred skin on the peppers. Transfer to a bowl and mix in the salt.
2. Heat the oil in a small saucepan over medium-high heat and cook the garlic, green chili peppers, and ajwain seeds about 1 minute, then add the basil and mint and cook another minute. Transfer to the grilled peppers and mix well. Serve immediately or refrigerate up to 10 days.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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