Capsicum Pepper Launji
A Sweet and Spicy North Indian Delight
Introduction:
Capsicum Pepper Launji is a delightful side dish hailing from North India, perfect for adding a zesty kick to any meal. This vibrant, flavorful launji is made with crunchy green bell peppers (capsicum) and flavored with a rich combination of spices like fennel, nigella seeds, and a hint of jaggery. The contrasting elements of tangy mango powder and the sweet depth from jaggery create an irresistible taste. Not only is it quick and easy to prepare, but it also makes for a healthy and tasty accompaniment to your meals. Serve it fresh, or store it in the fridge for up to a few days—either way, it’s bound to impress!
Cuisine: North Indian
Course: Side Dish
Diet: Vegetarian
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Serves: 4-6
Ingredients
| Ingredient | Quantity |
|---|---|
| Green Bell Pepper (Capsicum) | 1 cup, chopped |
| Oil | 2 tablespoons |
| Kalonji (Onion Nigella Seeds) | 1/2 teaspoon |
| Fennel Seeds (Saunf) | 1 teaspoon |
| Green Chillies | 1 teaspoon, finely chopped |
| Turmeric Powder (Haldi) | A pinch |
| Coriander Powder (Dhania) | 2 teaspoons |
| Red Chilli Powder | 1/2 teaspoon |
| Amchur (Dry Mango Powder) | 3/4 teaspoon |
| Jaggery | 2 1/2 tablespoons |
| Salt | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~45 kcal |
| Protein | ~1 g |
| Carbohydrates | ~12 g |
| Fiber | ~2 g |
| Sugar | ~6 g |
| Fat | ~2 g |
Instructions
-
Heat the Oil
In a broad non-stick pan, heat 2 tablespoons of oil over medium flame. Once hot, add the kalonji (nigella seeds) and fennel seeds, allowing them to sizzle and release their aromas. -
Cook the Green Chillies
Add the finely chopped green chillies to the pan and sauté for a few seconds, ensuring they soften slightly. -
Add the Capsicum
Toss in the chopped green bell pepper (capsicum) and sauté for another 1-2 minutes on medium flame. The capsicum will start to soften but should still maintain a bit of its crunch. -
Spice it Up
Add a pinch of turmeric powder, 2 teaspoons of coriander powder, 1/2 teaspoon of red chilli powder, and 3/4 teaspoon of amchur (dry mango powder). Stir everything well to coat the capsicum with the spices and cook for about a minute, allowing the spices to infuse. -
Add Water and Jaggery
Pour in 1/2 cup of water, followed by the jaggery and salt to taste. Stir everything together, ensuring the jaggery dissolves and mixes into the dish. -
Cook to Perfection
Let the launji simmer on medium heat for 4-5 minutes, stirring occasionally. The capsicum will soften, and the flavors will meld together beautifully, creating a deliciously tangy and sweet dish. -
Serve and Enjoy
You can serve the Capsicum Launji immediately, or if you prefer, store it in an airtight container in the refrigerator for up to 2-3 days. This launji pairs wonderfully with Tawa Paratha, Dal Palak, and Homemade Yogurt, making for a complete and satisfying meal.
Tips:
- For a spicier version, you can add more green chillies or increase the amount of red chilli powder.
- If you prefer, sugar can be used instead of jaggery, although jaggery gives a more earthy and rich sweetness to the dish.
- This launji also tastes great as a topping for rice or as a side with other Indian curries.
Conclusion:
Capsicum Pepper Launji is the perfect side dish for any North Indian meal. Its balance of sweet, spicy, and tangy flavors creates a memorable experience that is sure to become a family favorite. Plus, it’s incredibly easy to make and can be enjoyed right away or stored for later use—either way, it will be a hit at your dining table!
