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Shimla Mirch ki Launji


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A launji is made of a delicate balance of sweet and tangy flavours for 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.

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Makes 1/2 cup.
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Ingredients

Method
  1. Heat the oil in a pan, add the nigella seeds, fennel seeds and green chilli and sauté for a minute.
  2. Add the capsicum, turmeric powder, coriander powder, chilli powder, salt and 1/3 cup of water and simmer for 4 to 5 minutes till the capsicum is cooked.
  3. Add the amchur and sugar and mix well. Cook till the sugar has dissolved.
  4. Cool completely. Store refrigerated.
  5. Serve with bajra rotis.
RECIPE SOURCE : Rajasthani CookbookBuy this cookbook
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