Shimla Mirch Ki Launji Recipe

This is a super tempting launji of capsicum cubes, and very easy and quick to make. It is flavoured with nigella seeds, fennel seeds, green chillies and common spice powders, which can be served immediately and also stored for a few days. Addition of jaggery makes this launji so delicious and healthy, you can even use sugar if you like.  Green Bell Pepper (Capsicum), Oil, Kalonji (Onion Nigella Seeds), Fennel seeds (Saunf), Green Chillies, Turmeric powder (Haldi), Coriander Powder (Dhania), Red Chilli powder, Amchur (Dry Mango Powder), Jaggery, Salt   1 cup Green Bell Pepper (Capsicum) , chopped 2 tablespoons Oil 1/2 teaspoon Kalonji (Onion Nigella Seeds) 1 teaspoon Fennel seeds (Saunf) 1 teaspoon Green Chillies , finely chopped Turmeric powder (Haldi) , a pinch 2 teaspoon Coriander Powder (Dhania) 1/2 teaspoon Red Chilli powder 3/4 teaspoon Amchur (Dry Mango Powder) 2-1/2 tablespoon Jaggery Salt , to taste     5   15     To begin making the Shimla Mirch Ki Launji  recipe, heat the oil in a broad non-stick pan, add the nigella seeds, fennel seeds and green chillies and sauté on a medium flame till the aromas of the seeds comes through and the chilies are cooked..Now 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 1/2 cup of water, jaggery 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 the launji immediately or store in an air-tight container in the refrigerator for 2 to 3 days.Serve Shimla Mirch Ki Launji along with Tawa Paratha, Dal Palak and Homemade Yogurt for a weekday lunch.