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!

• stuffed capsicum
• aloo capsicum
• potato fry
• brinjal fry
• cauliflower fry

PIN PRINT

Capsicum Fry

5 from 1 vote

quick and delicious south indian style capsicum fry.

Author:Dassana Amit

Prep Time:5 mins

Cook Time:15 mins

Total Time:20 mins

Course:side dish

Cuisine:south indian

Servings (change the number to scale):1 to 2

(1 CUP = 250 ML)

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)

Nutrition Facts

Capsicum Fry

Amount Per Serving

Calories 223 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 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%

* Percent Daily Values are based on a 2000 calorie diet.

GOOD KARMAall our content & photos are copyright protected. a lot of time and effort is spent in researching, developing, testing and photographing recipes. please do not copy. as a blogger, if you you want to adapt this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to the recipe on this url.

TRIED THIS RECIPE ?i would love to hear from you. if you have made this recipe then rate the recipe or leave a comment below. if you like this recipe then do share the recipe link on facebook, twitter & pinterest. for instagram mention @vegrecipesofindia or tag #vegrecipesofindia