Ingredients:
5 Capsicums
1/4 tsp Fenugreek seeds
1/2 tsp Mustard seeds
Juice of 2 Lemons
1 tsp Chilli powder
1/2 tsp Turmeric powder
Asfoetida powder
2 tbsp Oil
Salt to taste
METHOD
1. Wash and cut the bush into tiny items. take away the seeds
2. Roast mustard seeds during a pan. after they begin sputtering, add fenugreek seeds.
3. After mustard and fenugreek seeds get cooked, grind them to form fine powder.
4. Stir for a short while and add natural resin, chilly and turmeric powder. Stir again.
5. Add bush items and salt. Stir and place the lid.
6. Cook the mixture for couple of minutes until bush items area unit done.
7. Occasionally open the lid 3-4 times. Stir and take away from the flame.
8. Pour juice and stir well.
9. Capsicum Pickle is prepared. Store it during a jar or bottle.
1. Wash and cut the bush into tiny items. take away the seeds
2. Roast mustard seeds during a pan. after they begin sputtering, add fenugreek seeds.
3. After mustard and fenugreek seeds get cooked, grind them to form fine powder.
4. Stir for a short while and add natural resin, chilly and turmeric powder. Stir again.
5. Add bush items and salt. Stir and place the lid.
6. Cook the mixture for couple of minutes until bush items area unit done.
7. Occasionally open the lid 3-4 times. Stir and take away from the flame.
8. Pour juice and stir well.
9. Capsicum Pickle is prepared. Store it during a jar or bottle.
Ingredients:
5 Capsicums
1/4 tsp Fenugreek seeds
1/2 tsp Mustard seeds
Juice of 2 Lemons
1 tsp Chilli powder
1/2 tsp Turmeric powder
Asfoetida powder
2 tbsp Oil
Salt to taste
METHOD
1. Wash and cut the bush into tiny items. take away the seeds
2. Roast mustard seeds during a pan. after they begin sputtering, add fenugreek seeds.
3. After mustard and fenugreek seeds get cooked, grind them to form fine powder.
4. Stir for a short while and add natural resin, chilly and turmeric powder. Stir again.
5. Add bush items and salt. Stir and place the lid.
6. Cook the mixture for couple of minutes until bush items area unit done.
7. Occasionally open the lid 3-4 times. Stir and take away from the flame.
8. Pour juice and stir well.
9. Capsicum Pickle is prepared. Store it during a jar or bottle.
1. Wash and cut the bush into tiny items. take away the seeds
2. Roast mustard seeds during a pan. after they begin sputtering, add fenugreek seeds.
3. After mustard and fenugreek seeds get cooked, grind them to form fine powder.
4. Stir for a short while and add natural resin, chilly and turmeric powder. Stir again.
5. Add bush items and salt. Stir and place the lid.
6. Cook the mixture for couple of minutes until bush items area unit done.
7. Occasionally open the lid 3-4 times. Stir and take away from the flame.
8. Pour juice and stir well.
9. Capsicum Pickle is prepared. Store it during a jar or bottle.
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