Heat the pan and add olive oil in it.

Now add chopped garlic red bell pepper.

Sauté for 2-3 minutes till they are sweaty but not mushy.

Little crunchiness has to be retained.

Add salt and oregano and remove mix it and remove it from the flame.

Set it aside to cool.

Take a bowl and whisk together the hung yogurt, lemon juice, pepper powder, and salt.

Drizzle the above mixture on it.

Let it cool in the refrigerator for a while before serving.

Serve it chilled with falafels or pita bread.