Place a heavy bottom pan on medium flame.

Add oil and once it has heated up add the split fenugreek seeds, sp

lit coriander seeds, split mustard seeds and asafetida.

Roast them for couple of minutes, until they start emitting pleasant aroma.

Turn of the flame. Add salt, fennel seeds, jaggery and turmeric powder.

Add the cubed peppers. Alternatively you may also fill them with this mixture. The peppers are too big hence, we prefer them cut in big chunks.

Once the mixture has cooled down add the lemon juice and mix well.

Transfer in a clean and dry glass jar.