Shimla Mirch (Bell Peppers) - 2 cups (chop them in 1 inch squares)
Kalonji (Nigella Seeds) - 1 tsp
Saunf (Fennel Seeds) - 1 tsp
Haldi (Turmeric) - 1/2 tsp
Lal Mirch (Red Chilli) Powder - 1/2 tsp
Dhaniya (Coriander) Powder - 1/2 tsp
Amchur (Mango Powder) - 2 tsp
Garam Masala - 1/2 tsp
Cheeni (Sugar) - 2 tbsp
Oil - 2 tbsp
Salt - as per taste
Method:
Take a pan and heat oil in it.
Add both kalonji and saunf in it to splutter
Add chopped shimla mirch, haldi, namak, lal mirch powder and dhaniya powder to it fry for 2 min.
Add about 1/2 cup of water, cover the pan and let it simmer till shimla mirch is cooked (not mushy, but cooked).
Add amchur, garam masala and cheeni to it and cook till cheeni is nicely dissolved.
Make sure the launji is not runny, so please do not add any more water than needed. It is not a complete dry curry but not even a gravy curry, somewhere in between. It should be just that the sauce has coated the shimla mirch and not more than that.