Shimla Mirch ki Launji
by Tarla Dalal
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Added to 132 cookbooks
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This is a tongue-tickling launji of capsicum cubes flavoured with nigella seeds, fennels seeds, green chillies and common spice powders, which can be served immediately and also stored for a few days. Shimla Mirch ki Launji draws an enticing tang from the dried mango powder, which is further highlighted by the addition of a little sugar. So easy to prepare, you can soak in the flavours of this launji any time you feel like it.
- 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.
Nutrient values per tbsp
|Vitamin A||81 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0 mg|
|Vitamin C||17.7 mg|
|Folic Acid||0 mcg|
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