Step 1

Wash and dice( 1 cm) the green pepper, after discarding the central stalk and seeds.

Step 2

Into a heavy wok set at medium heat add the cooking oil.

Step 3

As the oil warms add the methi and mustard

Step 4

When the mustard splutters add the curry leaves and green chilli. Saute for a minute till they are well roasted.

Step 5

Add in the diced peppers followed by, turmeric powder, hing, salt and a pinch of sugar. mix well. Cover and cook on a low heat for five minutes.

Step 6

The peppers will have enough water to steam through, yet keep an eye out to make sure they don't get burned.

Step 7

Once glossy and deep green remove from heat and add the lemon juice.

Step 8

Toss well and serve hot.