Capsicum fry recipe with step by step photos. This is a quick & delicious South Indian style potato bell pepper recipe. An easy one-pot vegan and no onion no garlic recipe. Can be made gluten-free if you skip adding asafoetida (hing).
Most fry or stir fry recipes are easy to prepare. They make for a quick side dish with chapatis or can be served with the 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 dish can also be packed in the tiffin box with some chapatis. The recipe serves 1, but can be easily doubled or tripled.
In this dish, a bit of extra mustard seeds is 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.
How to make capsicum fry
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 that 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 has 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.
Few more veggies recipes for you!
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Capsicum Fry
By Dassana Amit
Ingredients
- 100 grams capsicum (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
- 6 to 7 curry leaves - chopped or 1 teaspoon chopped curry leaves
- 1 green chili - chopped
- 1 pinch asafoetida (hing)
- 1 pinch turmeric powder (ground turmeric)
- salt as required
- 1 tablespoon chopped coriander leaves (cilantro leaves)
Instructions
- 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.
- 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.
- Add potatoes which have been chopped in small cubes. Do chop potatoes in small cubes, so that they cook quickly.
- On sim or low flame with stirring at intervals, saute the potatoes. Spread them in the pan, so that they cook evenly.
- Saute till the potatoes become light browned or slightly crisp from their surface and edges.
- Now add chopped capsicum. The capsicum also have to be chopped in small pieces. Mix well.
- Add a pinch of turmeric powder.
- 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.
- 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.
- Lastly season with salt as per taste. Mix very well.
- Switch off the flame and add 1 tablespoon chopped coriander leaves. Mix again.
- Serve capsicum fry with chapatis or a side with dal or any curry.
Notes
- Recipe can easily be doubled or tripled.
Nutrition Info Approximate values
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Such a nice recipe! It was very tasty. I am preparing many of the dishes from ur website and you have written very nicely.if one follows exactly the way you told, the dish is becoming awesome.
Thanks Kirti for your positive feedback on recipes. Glad to know that you liked them.
Hi, I tried this today, it was good. Thanks for the recipe.
It’s so simple yet tasty a saviour wen there less time to cook can I add onion garlic in this recipe will it taste good plan to make tonight
thanks komal. yes you can add onions and garlic in this recipe.
that looks really simple to cook and good to eat….thank u…for giving us simple every day recipes….
welcome ipsita and thankyou.