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4.8 from 18 votes

Capsicum Fry | South Indian Bell Pepper Stir Fry

Quick and delicious South Indian style capsicum fry made with bell pepper, potato, herbs and spices.

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 1 to 2
Calories: 223 kcal
Course: Side Dish
Cuisine: Indian

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

    Cup of Yum
  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. Stir and mix well.
  7. Add a pinch of turmeric powder.
  8. 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.
  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 heat and add 1 tablespoon chopped coriander leaves. Mix again.
  12. 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

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

% 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.