### TranslatedIngredients: 1 cup Green Bell Pepper (Capsicum) - chopped,2 tablespoons Sunflower Oil,1/2 teaspoon Kalonji (Onion Nigella Seeds),1 teaspoon Fennel seeds (Saunf),1 teaspoon Green Chillies - finely chopped,Turmeric powder (Haldi) - a pinch,2 teaspoon Coriander Powder (Dhania),1/2 teaspoon Red Chilli powder,3/4 teaspoon Amchur (Dry Mango Powder),2-1/2 tablespoon Jaggery,Salt - to taste ### PrepTimeInMins: 5 ### CookTimeInMins: 15 ### TotalTimeInMins: 20 ### Servings: 2 ### Cuisine: North Indian Recipes ### Course: Side Dish ### Diet: Vegetarian ### TranslatedInstructions: 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.
