Shimla Mirch Ki Launji

Hello friends,


I have already shared one Launji with you guys before (Methi Ki Launji). So, here is a second one. Launji is nothing but khatta-meetha (Sweet and Sour) combination of spices. It can be literally made with any ingredient, with these exact spices listed.


As I know most of us eat bell peppers on a regular basis, so thought will give this recipe.


Shimla Mirch Ki Launji (Green Bell Peppers in Sweet and Sour Mix)

Ingredients
Shimla Mirch (Bell Peppers) - 2 cups (chop them in 1 inch squares)
Kalonji (Nigella Seeds) - 1 tsp
Saunf (Fennel Seeds) - 1 tsp
Haldi (Turmeric) - 1/2 tsp
Lal Mirch (Red Chilli) Powder - 1/2 tsp (if you prefer, you can add chopped green chillies instead of red chilli powder)
Dhaniya (Coriander) Powder - 1/2 tsp
Amchur (Mango Powder) - 2 tsp
Garam Masala - 1/2 tsp
Cheeni (Sugar) - 2 tbsp (reduce or increase based on your palette)
Oil - 2 tbsp
Salt - as per taste
Preparation

• Take a pan and heat oil in it.
• Add both kalonji and saunf in it to splutter
• Add chopped shimla mirch, haldi, namak, lal mirch powder and dhaniya powder to it fry for 2 min.
• Add about 1/2 cup of water, cover the pan and let it simmer till shimla mirch is cooked (not mushy, but cooked).
• Add amchur, garam masala and cheeni to it and cook till cheeni is nicely dissolved. 
• Make sure the launji is not runny, so please do not add any more water than needed. It is not a complete dry curry but not even a gravy curry, somewhere in between. It should be just that the sauce has coated the shimla mirch and not more than that.

Serving
Serve it with either roti/paratha or poori. As I said for "Methi Ki Launji", this is also prepared and stored in refrigerator and used by warming it when needed. It can easily stay up in fridge for 2-3 weeks.


Sending this dish for Healing Foods - Capsicum event hosted by Erbe In Cucina, originally started by Srivalli.

That's all for now. Till next post, take care.