Ingredients
Green pepper - 250 gm
Lemon - 5
Turmeric powder - a pinch
Asafetida powder - a pinch
Mustard seeds -1 tsp
Salt to taste
Cooking oil - 4 tbsp
Method
First of all keep a clean and dry container ready.
Clean the green pepper thoroughly and pat them dry with a clean cloth.
Then, transfer them into the container.
Add lemon juice over them such that they are fully immersed in the juice.
Heat oil in a kadai, add mustards seeds, asafoetida powder and turmeric
powder and pour it over the pepper and mix well.
Keep it aside for a week and use it with a dry spoon.