Directions

1Bring some water to boil in a pot and soak the Kashmiri mirch in it for a few minutes till it is rehydrated and tender.

2Make a smooth paste of the Kashmiri mirch, ginger-garlic paste and vegetable oil in a grinder.

3In a bowl add the Epigamia Natural Greek Yogurt, chilli paste, red chilli powder, salt, black pepper and sugar, mix well.

4Chill in a fridge for some time and serve with crackers, vegetable sticks or as spread on toast.