| • | Wash and cut the capsicum into small pieces. Remove the seeds
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| • | Roast mustard seeds in a pan. When they start spluttering, add fenugreek seeds.
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| • | After mustard and fenugreek seeds get roasted, grind them to make fine powder.
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| • | Stir for a while and add asafoetida, chilli and turmeric powder. Stir again.
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| • | Add capsicum pieces and salt. Stir and put the lid.
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| • | Cook the mixture for few minutes till capsicum pieces are done.
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| • | Occasionally open the lid 3-4 times. Stir and remove from the flame.
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| • | Pour lemon juice and stir well.
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| • | Capsicum Pickle is ready. Store it in a jar or bottle. |
