green pepper – 250 gm
lemon – 5
turmeric powder – a pinch
asafoetida powder – a pinch
mustard seeds -1 tsp
salt to taste
cooking oil – 4 tbsp
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.