Shimla Mirch Ki Launji Recipe
Shimla Mirch Ki Launji is a delightful North Indian side dish that is quick, flavorful, and made from green bell peppers (capsicum). A perfect blend of tangy, sweet, and spicy flavors, this dish is easy to prepare and complements a variety of Indian meals. Whether you serve it with parathas, dal, or a bowl of yogurt, Shimla Mirch Ki Launji adds a burst of flavor to your table.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Green Bell Pepper (Capsicum) | 1 cup (chopped) |
| Sunflower Oil | 2 tablespoons |
| Kalonji (Onion Nigella Seeds) | 1/2 teaspoon |
| Fennel Seeds (Saunf) | 1 teaspoon |
| Green Chillies (finely chopped) | 1 teaspoon |
| 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 |
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Total Time: 20 minutes
Servings: 2
Cuisine: North Indian
Course: Side Dish
Diet: Vegetarian
Instructions:
-
Heat the Oil:
Begin by heating the sunflower oil in a broad non-stick pan over medium heat. Once the oil is hot, add the nigella seeds (kalonji), fennel seeds (saunf), and finely chopped green chillies. Sauté these ingredients for a minute, allowing the seeds to release their aromatic flavors and the chillies to soften. -
Cook the Capsicum:
Add the chopped green bell pepper (capsicum) to the pan. Sauté the capsicum for an additional 1-2 minutes, ensuring the peppers are coated with the spices and slightly softened. -
Add the Spices:
Sprinkle in a pinch of turmeric powder, coriander powder, red chili powder, and amchur (dry mango powder). Stir well to mix all the spices evenly with the bell peppers, and cook for another minute over medium heat. This allows the spices to cook and infuse into the capsicum. -
Add Water, Jaggery, and Salt:
Pour in 1/2 cup of water, followed by the jaggery and salt. Stir the mixture thoroughly, ensuring the jaggery dissolves into the sauce. Let the mixture cook for 4-5 minutes on medium heat until the capsicum becomes soft and tender. Stir occasionally to prevent burning and to allow the flavors to meld. -
Serve or Store:
Once the capsicum is cooked and tender, remove from heat. You can serve the Shimla Mirch Ki Launji immediately as a side dish. If you have leftovers, store them in an airtight container in the refrigerator for 2-3 days. -
Serving Suggestion:
Shimla Mirch Ki Launji pairs wonderfully with Tawa Paratha, a bowl of Dal Palak (Spinach Lentils), and some Homemade Yogurt for a wholesome and delicious weekday lunch.
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 120 kcal |
| Protein | 1.2 g |
| Carbohydrates | 30 g |
| Fat | 3.5 g |
| Fiber | 6 g |
| Sugars | 10 g |
| Sodium | 350 mg |
Shimla Mirch Ki Launji offers a perfect balance of spicy, sweet, and tangy flavors, making it an ideal accompaniment to any Indian meal. The jaggery adds a subtle sweetness that complements the heat from the spices, while the bell pepper provides a crunchy texture and freshness. This simple yet delicious dish will quickly become a favorite in your kitchen, offering a refreshing change from typical vegetable preparations. Whether you’re serving it with chapatis, parathas, or a simple dal, Shimla Mirch Ki Launji will bring a burst of flavor to your meal. Enjoy!
