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Ingredients Method

Ingredients
  

  • 1.5 cups green peppers
  • 2 lemon cut in tot wedges
  • 1 cup carrots cut into one inch strips
  • 1/2 cup rai na kuriya/mustart seeds split
  • 1 tablespoon sauf/fennel seeds
  • 1 teaspoon haldi/turmeric powder
  • 2 tablespoons lemon juice
  • salt to taste

Method
 

  1. Wash, clean and give vertical slit the peppers.
  2. In a thali or a flat pan mix all the ingredients, except the veggies.
  3. Using your palm, beat the mix for 3-4 minutes. This helps the mustard seeds release its pungency.
  4. Once the mix is beaten well, fill it in the slit peppers.
  5. The carrots need to be rubbed in the mix, so that they are well coated.
  6. Mix the peppers, carrots and lemon wedges.
  7. Transfer the Carrot and Green Pepper pickle in a clean and dry jar.