1 tsp chilli powder
1/4 tsp fenugreek seeds
1/2 tsp mustard seeds
1 pinch haldi powder
1 pinch asafoetida powder
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.
The pickle can be kept for 2-3 days.