Wash the capsicum and cut them in square shape.. Heat oil in a pan add jeera, hing, Rai, ajwain, methi daana and kalonji.. Than add all the cut capsicums mix them and cover it for 4-5 mints..

After 5 mints add salt and red chilly powder and again cover and cook for more 2-3 mints..

Once it is cooked nicely it will become very soft add the lemon juice and switch off the flame and let it be cover for 1-2 more mints.. Our aachari Shimla mirch is ready.. It can be served cold or hot.. It can stay fresh for 1 week in freeze..