Capsicum Curry

This is a simple, easy to make Green Bell Pepper Curry with very few spices. Quick and delicious South Indian style Capsicum curry.

This Stir fry is easy to prepare, and this can be a quick side dish for Chapathis or can be served with a main course too.

Capsicum Stir fry

This Capsicum fry can be packed in the tiffin box with Chapathis, Puris or Jowar rotis and Rice too. We can leave the Capsicum with a little crunch instead of cooking it very soft.

How to make Capsicum Curry in step by step pictures

  1. Heat 2 to 3 tablespoons of oil in a pan. Lower the flame and add 1/2 teaspoon of mustard seeds and 1/2 teaspoon of cumin seeds, let them crackle. Then add fresh curry leaves and a red chilli.

 2. Add onion pieces and sprinkle a pinch of salt over onions, stir once and close the lid. Fry onions in a medium flame until they turn translucent.

3. Add cut capsicum pieces, 1 tsp Coriander powder, 1 tsp red chilli powder, a little less of a 3/4 tsp salt, 1/4 tsp turmeric.

4. Give it a good mix and grated coconut, mix again and close the lid. Cook for 2 minutes with the lid closed.

5. Open the lid and mix again, cook for 7 mins WITHOUT a lid and stir in between at least twice or thrice. Make sure the spices do not burn. Check the taste if it needs more salt or chilli powder. At this point we can adjust the spices. If it needs any spices add them and cook for 1 more minute. Add cilantro and turn the stove off. If we want to get a crunchy texture, we can reduce the cooking time 1 or 2 mins less.

6. Serve capsicum curry with chapatis or a side with dal or rasam or with any curry.

PS:

  1. I forgot to add the red chilli in the tempering. you can add it when you are making this curry.
  2. Can add hing also in the tampering.

Capsicum Curry Recipe

Recipe Cuisine: Indian |  Course: Curries 
Prep Time: 10 mins   |  Cook time: 10 to 15 mins |  Serves: 3| 

Ingredients

  • Capsicums (Green Bell Peppers) – 3 md size, Chopped into cubes
  • Onion – 1 large, chopped finely
  • Coriander Powder – 1 tsp
  • Red chilli powder – 1 tsp (adjust as per the spice level)
  • Turmeric – 1/4 tsp
  • Salt – 3/4th sp (adjust as per the quantity)
  • Grated fresh Coconut – 2 to 3 tsp
  • Cilantro – 2 tsp
For Tempering..
  • Oil – 2-3 tbsp
  • Mustard seeds – 1/4 tsp
  • Cumin seeds – 1/2 tsp
  • Fresh Curry leaves – a few

Method

  1. Heat 2 to 3 tablespoons of oil in a pan. Lower the flame and add 1/2 teaspoon of mustard seeds and 1/2 teaspoon of cumin seeds, and let them crackle.
  2. Once the mustard and cumin seeds started crackling, add fresh curry leaves, and red chilli. Stir well.
  3. Add onion pieces and sprinkle a pinch of salt over onions, stir once and close the lid. Fry onions in a medium flame until they turn translucent.
  4. Add cut capsicum pieces, 1 tsp Coriander powder, 1 tsp red chilli powder, a little less of a 3/4 tsp salt, 1/4 tsp turmeric. Give it a good mix.
  5. Add grated coconut, mix again and close the lid. Cook for 2 minutes with the lid closed.
  6. Open the lid and mix again, cook for 7 mins WITHOUT a lid and stir in between at least twice or thrice. Make sure the spices do not burn.
  7. Check the taste if it needs more salt or chilli powder. At this point we can adjust the spices. If it needs any spices, add them and cook for 1 more minute. Add cilantro and turn off the stove.
  8. If we want to get a crunchy texture, we can reduce the cooking time 1 or 2 mins less.
  9. Serve with Chapathi, Puri, Rice and any Roti.

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