Ingredients: cup Green Bell Pepper (Capsicum) - chopped, tablespoons Sunflower Oil, teaspoon Kalonji (Onion Nigella Seeds), teaspoon Fennel seeds (Saunf), teaspoon Green Chillies - finely chopped, powder (Haldi) - a pinch, teaspoon Coriander Powder (Dhania), teaspoon Red Chilli powder, teaspoon Amchur (Dry Mango Powder), tablespoon Jaggery, - to taste, Vegetarian diet
Instructions: 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 till the aromas of the seeds comes through and the chilies are cooked..Now 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, Dal Palak and Homemade Yogurt for a weekday lunch.