capsicum fry recipe with step by step photos – quick & delicious south indian style aloo capsicum fry recipe.

most fry or stir fry recipes are easy to prepare. they make for a quick side dish with chapatis or can be served with a main course too.

in this recipe of capsicum fry, i have also added potatoes. though you can skip potatoes, and just add more capsicum. this potato capsicum fry also can be packed in the tiffin box with some chapatis. the recipe serves 1, but can be easily doubled or tripled. the recipe is also a no onion no garlic recipe.

in this dish, a bit of extra mustard seeds are added which is the highlight of this recipe. hence their flavor is felt. so do make sure that they crackle before you add the other ingredients. or else you will get raw texture in them while eating. do use the small variety of mustard seeds and not the large ones. also in the recipe, the capsicum is not completely softened. there is a slight crunch in them.

if you are looking for more capsicum recipes then do check:

• stuffed capsicum
• aloo capsicum
• capsicum paneer
• capsicum rice
• capsicum curry recipe.

capsicum fry recipe below:

5 from 3 votes

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capsicum fry recipe

quick and delicious south indian style capsicum fry recipe.

course side dish

cuisine south indian

prep time 5 minutes

cook time 15 minutes

total time 20 minutes

servings 1 to 2

rough calories per serving 223 kcal

author dassana

ingredients (1 cup = 250 ml)

• 100 grams capsicum (shimla mirch or bell pepper) or 1 medium to large capsicum or ¾ cup chopped capsicum cubes
• 1 small to medium potato or ⅓ cup potato chopped in small cubes
• 1 tablespoon sesame oil (sunflower oil can be used instead)
• ½ teaspoon small mustard seeds (rai)
• 6 to 7 curry leaves (kadi patta) - chopped or 1 teaspoon chopped curry leaves
• 1 green chili (hari mirch) - chopped
• 1 pinch asafoetida (hing)
• 1 pinch turmeric powder (haldi)
• salt as required
• 1 tablespoon chopped coriander leaves (dhania patta)

how to make capsicum fry recipe

1. heat 1 tablespoon sesame oil in a small frying pan. lower the flame and add 1/2 teaspoon mustard seeds and let them crackle. they should make the crackling sound, before you proceed to the next step.
2. once the mustard seeds have started crackling, then add 1 teaspoon chopped curry leaves, a pinch of asafoetida and 1 green chili (chopped). stir well. instead of green chili, 1 dry red chili can be added.
3. add potatoes which have been chopped in small cubes. do chop potatoes in small cubes, so that they cook quickly.
4. on sim or low flame with stirring at intervals, saute the potatoes. spread them in the pan, so that they cook evenly.
5. saute till the potatoes become light browned or slightly crisp from their surface and edges.
6. now add chopped capsicum. the capsicum also have to be chopped in small pieces. mix well.
7. add a pinch of turmeric powder.
8. mix again and saute on a low flame stirring after every 3 to 4 minutes. spread the veggies in a pan, so that they cook evenly.
9. saute till the capsicum edges also get golden. by the time the capsicum gets almost cooked, the potatoes will also be done. the capsicum in this recipe is not completely softened. there is a slight crunch in them.
10. lastly season with salt as per taste. mix very well.
11. switch off the flame and add 1 tablespoon chopped coriander leaves. mix again.
12. serve capsicum fry with chapatis or a side with dal or any curry.

recipe notes

• recipe can easily be doubled or tripled.

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how to make capsicum fry recipe:

1. heat 1 tablespoon sesame oil in a small frying pan. lower the flame and add ½ teaspoon mustard seeds and let them crackle. they should make the crackling sound, before you proceed to the next step.

2. once the mustard seeds have started crackling, then add 1 teaspoon chopped curry leaves, a pinch of asafoetida and 1 green chili (chopped). stir well. instead of green chili, 1 dry red chili can be added.

3. add ⅓ cup potatoes which have been chopped in small cubes. do chop potatoes in small cubes, so that they cook quickly.

4. on sim or low flame with stirring at intervals, saute the potatoes. spread them in the pan, so that they cook evenly.

5. saute till the potatoes become light browned or slightly crisp from their surface and edges.

6. now add chopped capsicum. the capsicum also have to be chopped in small pieces.

7. mix well.

8. add a pinch of turmeric powder.

9. mix again and saute on a low flame stirring after every 3 to 4 minutes. spread the veggies in a pan, so that they cook evenly.

10. saute till the capsicum edges also get golden. by the time the capsicum gets almost cooked, the potatoes will also be nicely crisp and golden. the capsicum in this recipe is not completely softened. there is a slight crunch in them.

11. lastly season with salt as per taste. mix very well. at this step you can also add 2 tablespoons grated coconut or 1.5 tbsp desiccated coconut powder.

12. switch off the flame and add 1 tablespoon chopped coriander leaves. mix again.

serve capsicum fry with chapatis or a side with dal or rasam or with any curry.