Shimla Mirch Ki Launji Recipe
This is a super tempting launji of capsicum cubes, and very easy and quick to make.
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, even you can use sugar also.
Serve Shimla Mirch Ki Launji along with Tawa Paratha for a weekday breakfast.
If you like this recipe, you can also try other side dish Recipes such as
5 M
15 M
20 M
2 Servings
Ingredients
- 1 cup Green Bell Pepper (Capsicum) , chopped
- 2 tablespoons Cooking 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 (Dhania) Powder
- 1/2 teaspoon Red chilli powder
- 3/4 teaspoon Amchur (Dry Mango Powder)
- 2-1/2 tablespoon Jaggery
- Salt , to taste
How to make Shimla Mirch Ki Launji Recipe
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 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 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 for a weekday breakfast.
Waagmi Soni
I am a vegetarian food blogger, Photographer and recipe developer of my blog #Cookingisfunn, where you can find all the veg recipes including desserts and cuisines all over the world. Cooking and baking are my strength :)!
