Roast the red capsicum over flame. Keep turning, till the skin turns black all over. And I mean really black. Don’t worry that your lovely red capsicum will lose its color. Trust me, it won’t :). The skin will burn and become black and it will then easily peel off from the capsicum leaving behind a brighter red one! (See the picture) Keep aside the roasted capsicum in a bowl to cool down. Once cooled, remove the skin, stem and seeds and cut into quarters. (Source: Ashima Goyal Siraj)