Green Bellpepper Pickle

Spicy... Hot Hot... Yummy pickle...

Ingredients:
Green bell peppers -1 (Capsicum)
Lemon - 1 (Big juicy one)
Chilli powder - 1/3 cup
Garlic - 5 pods
Methi (Fenugreek) seeds - 1 1/2 tsp
Mustard seeds 1 1/2 tsp
Turmeric - 1/2 tsp
Hing (Asafoetida) (Inguva) - a pinch
Vegetable oil - 1/2 cup
Salt

Method:

1. Wash and air dry bell pepper. Cut it lengthwise on one side, snipping a little on the base of the stem.
2. Remove the seeds and make into slices. Cut garlic into small cubes.
3. Roast fenugreek seeds and mustard seeds together in a pan and allow the mixture to cool. Later, grind them into powder.
4. Peel the lemon and take out the fruit wedges out and cut them into halves.
5. Heat oil in the pan, add garlic first and then add bell peppers and saute them.
6. Gently add lemon pieces and again saute them.
7. Then add chilli powder, above spicy mix, asafoetida, turmeric, salt.
8. Turn off the heat and close this pan with lid for 30 sec to avoid escape of flavors.
9. Transfer this into clean dry bowl and allow it to air cool.
10. Make sure that this whole mix is under oil. If there is no enough oil, pickle may get spoiled because of bell peppers.
11. Keep it outside for two days stirring frequently to make lemon sour than bitter. And then refrigerate.

Enjoy with steaming white rice/upma !!!