Shimla Mirch ki Launji
by Tarla Dalal

This is a tongue-tickling launji of capsicum cubes flavoured with nigella seeds, fennels seeds, green chillies and common spice powders, which can be served immediately and also stored for a few days. Shimla Mirch ki Launji draws an enticing tang from the dried mango powder, which is further highlighted by the addition of a little sugar. So easy to prepare, you can soak in the flavours of this launji any time you feel like it.

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Shimla Mirch ki Launji recipe - How to make Shimla Mirch ki Launji

1 cup capsicum cubes
2 tbsp oil
1/2 tsp nigella seeds (kalonji)
1 tsp fennel seeds (saunf)
1 tsp finely chopped green chillies
a pinch turmeric powder (haldi)
2 tsp coriander (dhania) powder
1/2 tsp chilli powder
3/4 tsp dried mango powder (amchur)
2 tbsp sugar
salt to taste

Method

Heat the oil in a broad non-stick pan, add the nigella seeds, fennel seeds and green chillies and sauté on a medium flame for 1 minute.
Add the capsicum and sauté on a medium flame for a few more seconds.
Add the turmeric powder, coriander powder, chilli powder and dried mango powder, mix well and cook on a medium flame for 1 minute.
Add ½ cup of water, sugar and salt, mix well and cook on a medium flame for 4 to 5 minutes or till the capsicum turns soft, while stirring occasionally.
Serve immediately or store in an air-tight container in the refrigerator for 2 to 3 days.