Capsicum Fry | South Indian Bell Pepper Stir Fry
User Reviews
4.8
18 reviews
Excellent
Capsicum Fry | South Indian Bell Pepper Stir Fry
Report
Quick and delicious South Indian style capsicum fry made with bell pepper, potato, herbs and spices.
Share:
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)
Add to Shopping List
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. Stir and mix well.
- Add a pinch of turmeric powder.
- Mix again and saute on a low heat 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 heat and add 1 tablespoon chopped coriander leaves. Mix again.
- Serve capsicum fry hot or warm with chapatis or a side with dal or any curry.
Notes
- The recipe can easily be doubled or tripled.
- You can use any color of bell pepper.
Nutrition Information
Show Details
Calories
223kcal
(11%)
Carbohydrates
19g
(6%)
Protein
3g
(6%)
Fat
15g
(23%)
Saturated Fat
2g
(10%)
Sodium
161mg
(7%)
Potassium
499mg
(14%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
3505IU
(70%)
Vitamin C
338.3mg
(376%)
Calcium
62mg
(6%)
Iron
2.7mg
(15%)
Nutrition Facts
Serving: 1to 2
Amount Per Serving
Calories 223 kcal
% Daily Value*
| Calories | 223kcal | 11% |
| Carbohydrates | 19g | 6% |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Sodium | 161mg | 7% |
| Potassium | 499mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 3505IU | 70% |
| Vitamin C | 338.3mg | 376% |
| Calcium | 62mg | 6% |
| Iron | 2.7mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
18 reviews
Excellent
Other Recipes
You'll Also Love
