Shimla Mirch ki Launji Video by Tarla Dalal

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A launji is made of a delicate balance of sweet and tangy flavours which each family has its own recipe, this one came from a friend's home. She preferred to use capsicum instead of methi or tomatoes and the results were lip smacking. The secret of making a good launji is to let all the ingredients simmer over a slow flame so that the flavours mingle together to yield a harmonious whole.

Recipe Description for Shimla Mirch ki Launji

Preparation Time: 10 mins
Cooking Time: 8 mins
Makes 0.75 cup
Show me for cup

Ingredients

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.

See step by step images of Shimla Mirch ki Launji Recipe

RECIPE SOURCE : Rajasthani Cookbook