1 kg lal mirch (red peppers)
1 3/4 cup pissa amchoor (dried mango powder)
2 1/2 cup pissi rai (powdered mustard seeds)
1 1/4 cup methi dana ( fenugreek seeds, powdered)
1 1/2 Tbsp heeng (asafoetida)
1 cup saunf (fennel seeds) – powdered
1 cup salt
1/2 cup haldi (turmeric powder)
4 cups sarson ka tel (mustard oil)
1 sterilised container with a lid
Remove the stalk of the red peppers cutting around the base of the stalk, thus creating an opening to fill them.
Mix together, everything, except the oil and the red peppers.
Add 1/4 cup of the oil and rub it into the mixture.
Stuff this mixture into the red peppers, pressing the filling in firmly, so that it is tightly stuffed.
Dip each red pepper into the oil and place in the container, one by one.
Pour the remainder oil over to cover the red peppers. Keep it under the sun for about a week.