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Ingredients Jump to Instructions ↓

  1. 5 capsicums

  2. 1 tsp chilli powder

  3. 1/4 tsp fenugreek seeds

  4. 1/2 tsp mustard seeds

  5. 1 pinch haldi powder

  6. 1 pinch asafoetida powder

  7. 2 limes

  8. 2 tbsps oil

  9. salt to taste

Instructions Jump to Ingredients ↑

  1. Wash capsicum and cut into small pieces.

  2. First roast mustard in frying pan and when it splutters add fenugreek.

  3. Stir a little. Put chilli, haldi and asafetida powders. Stir.

  4. Drop capsicum pieces into pan, quickly add salt, stir and cover pan.

  5. Simmer for a few minutes till capsicum gets cooked. (Open lid 3-4 times at intervals, and stir.) take out from flame.

  6. Put juice of lime. Stir well. Store in jar or bottle.

  7. The pickle can be kept for 2-3 days.

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