Wash capsicum and cut into thin, long strips.
Heat the oil and mustard seeds in a kadai, and when they begin to crackle add asafoetida and capsicum. Saute and cover.
Mix together, sugar, salt, chilli powder, turmeric, besan and a teaspoon of oil. When the capsicum is tender sprinkle this mixture onto it Do not stir. Cover for three minutes.
Lower beat, uncover, increase heat and stir. When dry, remove from fire, and sprinkle over with lemon juice. This preparation will keep for three days.