Hari aur Lal Mirch ki Launji

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.

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