Capsicum Fry | Quick South Indian Bell Pepper Stir Fry

Capsicum fry recipe with step-by-step pictures. It is a fast and scrumptious South Indian fashion Bell Pepper Recipe. A straightforward one-pot vegan and no onion no garlic recipe. Could be made gluten-free for those who skip including asafoetida (hing).

Most fry or stir fry recipes are straightforward to arrange. They make for a fast facet dish with chapatis or might be served with the primary course too.

On this recipe of capsicum fry, I’ve additionally added potatoes to make the dish extra filling and hearty. Although you’ll be able to skip potatoes, and simply add extra capsicum. This dish will also be packed within the tiffin field with some chapati or roti. The recipe serves 1, however might 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 be sure that they crackle earlier than you add the opposite components. 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 isn’t utterly softened. There’s a slight crunch in them.

You should utilize any shade of bell pepper which might be accessible. You possibly can even combine the totally different styles of bell pepper to make a colourful wanting dish.

Step-by-Step Information

The best way to 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 nicely. As an alternative of inexperienced chili, 1 dry crimson chili might 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 cook dinner shortly.

The addition of potatoes is optionally available.

4. On sim or low warmth with stirring at intervals, saute the potatoes. Unfold them within the pan, in order that they cook dinner evenly.

5. Saute until the potatoes turn into mild browned or barely crisp from their floor and edges.

6. Now add chopped capsicum (approx 100 grams). The capsicum additionally must be chopped into small items.

7. Stir and blend nicely.

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 cook dinner evenly.

10. Saute until the capsicum edges additionally get golden. By the point the capsicum will get nearly cooked, the potatoes can even be properly crisp and golden.

The capsicum on this recipe isn’t utterly softened. There’s a slight crunch in them.

11. Lastly season with salt as per style. Stir once more and blend very nicely. 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 facet with dal or rasam or with any South Indian curry.

They will also be packed for lunch field with a facet of chapati or plain paratha.

Few extra veggies recipes for you!

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This Capsicum Fry Publish from the weblog archives, first printed in July 2016 has been republished and up to date on December 2022.