I call this dish launji but any name can be given to it. This is generally good for winters, because during winters you get those chillies which are used for making pickles.
Fresh red chillies – 4 (those big ones used for making pickles)
Fresh green chillies – 2 (those big ones used for making pickles/bhavnagri)
Onion – 1 large size cut in juliennes
Garlic -10-15 cloves (medium size) ground in a paste
Khus Khus or posta (poppy seeds) – 5 gms
White Sesame seeds (safed til) – 5 gms
Milk – 6-7 tablespoons
Kalonji – 10-15 seeds or ¼ teaspoon
Jeera (cumin)– 15-20 seeds or ½ teaspoon
Heeng – a pinch
Coriander powder (sookha pisa dhaniya) – 2 tablespoon
Haldi (turmeric) – a pinch
Gur (jiggery) – a small ball (around two tea spoons)
Amchoor – 1 tea spoon
Lemon juice – 1 tea spoon
Salt – as per your taste
Oil – 1 table spoon
Coriander Leaves for garnishing
Grind khus khus & sesame seeds using milk into a paste. Chop the chillies in small pieces (but not too fine). In a pan heat oil. Add kalonji and jeera. When they crackle add garlic paste and chopped onion. Fry till they turn in light brown. Now add coriander powder and turmeric powder. Roast till the cooked smell starts coming from coriander powder (it turns a deeper shade of brown). Add chillies and khus khus and sesame seed paste. Fry for 5 minutes. Add any leftover milk and also 2-3 tablespoons of water. Add salt, amchoor, heeng and sugar. Cook on a low flame till the dish starts leaving oil (it takes around 10 minutes). Now add lemon juice and garnish with coriander leaves.
This dish can be served with paranthas. Can be used as accompaniment with any dal. You can store this (in refrigerator) for a week. (a fortnight if you don’t add lemon juice). Sugar can be replaced for jaggery.