Capsicum fry recipe with step-by-step photographs. It is a fast and scrumptious South Indian fashion Bell Pepper Recipe. A straightforward one-pot vegan and no onion no garlic recipe. May be made gluten-free in case you skip including asafoetida (hing).
Most fry or stir fry recipes are straightforward to arrange. They make for a fast aspect dish with chapatis or may be served with the principle course too.
On this recipe of capsicum fry, I’ve additionally added potatoes to make the dish extra filling and hearty. Although you possibly can skip potatoes, and simply add extra capsicum. This dish may also be packed within the tiffin field with some chapati or roti. The recipe serves 1, however may be simply doubled or tripled.
On this dish, a bit of additional mustard seeds are added which is the spotlight of this recipe. Therefore their taste is felt. So do make it possible for they crackle earlier than you add the opposite substances. Or else you’ll get uncooked texture in them whereas consuming.
Do use a small number of mustard seeds and never massive ones. Additionally within the recipe, the capsicum is just not fully softened. There’s a slight crunch in them.
You should use any colour of bell pepper which are accessible. You’ll be able to even combine the completely different kinds of bell pepper to make a colourful wanting dish.
Step-by-Step Information
make Capsicum Fry
1. Warmth 1 tablespoon of sesame oil in a small frying pan. Decrease the warmth and add ½ teaspoon mustard seeds and allow them to crackle on low warmth.
They need to make a crackling sound, earlier than you proceed to the subsequent step.
2. As soon as the mustard seeds have began crackling, then add 1 teaspoon of chopped curry leaves, a pinch of asafoetida (hing) and 1 inexperienced chili (chopped).
Stir effectively. As an alternative of inexperienced chili, 1 dry pink chili may be added.
3. Add ⅓ cup of potatoes which have been chopped into small cubes. Do chop potatoes in small cubes, in order that they prepare dinner shortly.
The addition of potatoes is non-obligatory.
4. On sim or low warmth with stirring at intervals, saute the potatoes. Unfold them within the pan, in order that they prepare dinner evenly.
5. Saute until the potatoes grow to be gentle browned or barely crisp from their floor and edges.
6. Now add chopped capsicum (approx 100 grams). The capsicum additionally needs to be chopped into small items.
7. Stir and blend effectively.
8. Add a pinch of turmeric powder (floor turmeric).
9. Stir and blend once more. Saute on a low warmth stirring after each 3 to 4 minutes. Unfold the veggies in a pan, in order that they prepare dinner evenly.
10. Saute until the capsicum edges additionally get golden. By the point the capsicum will get nearly cooked, the potatoes will even be properly crisp and golden.
The capsicum on this recipe is just not fully softened. There’s a slight crunch in them.
11. Lastly season with salt as per style. Stir once more and blend very effectively. At this step, you too can add 2 tablespoons of grated coconut or 1.5 tablespoons of desiccated coconut powder.
12. Swap off the warmth and add 1 tablespoon of chopped coriander leaves. Combine once more.
Serve capsicum fry sizzling or heat with chapatis or paratha or as a aspect with dal or rasam or with any South Indian curry.
They may also be packed for lunch field with a aspect of chapati or plain paratha.
Few extra veggies recipes for you!
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Capsicum Fry | South Indian Bell Pepper Stir Fry
Fast and scrumptious South Indian fashion capsicum fry made with bell pepper, potato, herbs and spices.
Prep Time 5 minutes
Cook dinner Time 15 minutes
Complete Time 20 minutes
Warmth 1 tablespoon sesame oil in a small frying pan. Decrease the flame and add 1/2 teaspoon mustard seeds and allow them to crackle. They need to make the crackling sound, earlier than you proceed to the subsequent step.
As soon as the mustard seeds have began crackling, then add 1 teaspoon chopped curry leaves, a pinch of asafoetida and 1 inexperienced chili (chopped). Stir effectively. As an alternative of inexperienced chili, 1 dry pink chili may be added.
Add potatoes which have been chopped in small cubes. Do chop potatoes in small cubes, in order that they prepare dinner shortly.
On sim or low flame with stirring at intervals, saute the potatoes. Unfold them within the pan, in order that they prepare dinner evenly.
Saute until the potatoes grow to be gentle browned or barely crisp from their floor and edges.
Now add chopped capsicum. The capsicum additionally must be chopped in small items. Stir and blend effectively.
Add a pinch of turmeric powder.
Combine once more and saute on a low warmth stirring after each 3 to 4 minutes. Unfold the veggies in a pan, in order that they prepare dinner evenly.
Saute until the capsicum edges additionally get golden. By the point the capsicum will get nearly cooked, the potatoes will even be finished. The capsicum on this recipe is just not fully softened. There’s a slight crunch in them.
Lastly season with salt as per style. Combine very effectively.
Swap off the warmth and add 1 tablespoon chopped coriander leaves. Combine once more.
Serve capsicum fry sizzling or heat with chapatis or a aspect with dal or any curry.
- The recipe can simply be doubled or tripled.
- You should use any colour of bell pepper.
Vitamin Information
Capsicum Fry | South Indian Bell Pepper Stir Fry
Quantity Per Serving
Energy 223 Energy from Fats 135
% Each day Worth*
Fats 15g23%
Saturated Fats 2g13%
Sodium 161mg7%
Potassium 499mg14%
Carbohydrates 19g6%
Fiber 5g21%
Sugar 5g6%
Protein 3g6%
Vitamin A 3505IU70%
Vitamin C 338.3mg410%
Calcium 62mg6%
Iron 2.7mg15%
* P.c Each day Values are primarily based on a 2000 calorie weight loss program.
This Capsicum Fry Submit from the weblog archives, first printed in July 2016 has been republished and up to date on December 2022.
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