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Indian Cooking Recipe : Capsicum Pickle

Bengali Pulav, Brinji Bath, Cabbage Rice, Chatpata Rice, Chicken Nasi Biryani, Corriander Rice, Green Chilli Rice, Green Pulav, Hariyali Pulav, Jeera Pulav, Lemon Ricechdi, Mango Rice, Mung dal Khichdi, Mutton Biryani, Navratna Pulav, Orange Pulao, Pepper Onion Rice, Pudhina Pulav, Pulav, Red Rice, Spicy Peas Pulav, Spicy Pulav, Urad Dal Rice, Vegetable Biryani, Vegetable Pulav, Vegetarian Pulav, Yellow Rice, Yummy Rice

Ingredients :
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

Method :
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.
The pickle can be kept for 2-3 days.