• 5 capsicums
• 1 tsp chilli powder
• ¼ tsp fenugreek seeds
• ½ tsp mustard seeds
• 1 pinch haldi powder
• 1 pinch asafoetida powder
• 2 limes
• 2 tbsps oil
• salt to taste

Wash capsicum and cut into small pieces.

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

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

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

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

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