Capsicum fry is a side dish made with bell peppers & spices. This bell pepper stir fry is super simple, delicious & quick to make. Serve it with rice or roti. The unique aroma comes from the spice powder used. I have shared the recipe of it as well.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Total time: 20 minutes
  • Yield: 3
  • Category: Side
  • Cuisine: Indian

Ingredients

  • 1½ cups bell pepper ((capsicum chopped))
  • ½ to ¾ cup onions (sliced (optional, 1 medium))
  • 1 to 1½ tablespoon oil
  • ½ teaspoon cumin seeds ((jeera))
  • ½ teaspoon mustard seeds
  • ¼ to ⅓ teaspoon salt ((adjust to taste))
  • ⅛ teaspoon turmeric
  • ⅛ to ¼ teaspoon red chilli powder (, adjust to taste)
  • 1 teaspoon urad dal ((skinned black gram))
  • 1 teaspoon chana dal ((bengal gram))
  • 1 teaspoon sesame seeds ((optional) or peanuts)
  • 1 teaspoon dry coconut ((copra, shredded coconut))
  • 1 dried red chili ((or ¼ teaspoon chilli powder))
  • ¼ teaspoon cumin seeds
  • 1 small garlic (clove)

Method

To make spice powder or use garam masala

  1. Skip this step if using garam masala or sambar powder or idli podi. Heat a pan and dry roast sesame seeds or peanuts. If roasting sesame seeds fry them until they begin to splutter. If using peanuts roast them until they turn golden. Remove to a plate.
  2. Then dry roast the red chili, urad dal and chana dal until aromatic. Then add coconut, cumin and garlic. When they smell good remove and cool completely. Make a fine powder in a grinder.

How to Make Capsicum Fry

  1. Heat oil in a pan. When the oil turns hot, add mustard and cumin.
  2. When they crackle add onions and fry until golden stirring often. Then add in cubed capsicum, chili powder, turmeric and salt. Fry for 2 to 3 mins.
  3. Cover and cook until it is done to suit your liking. We like the bell peppers crunchy. Then add the spice powder or garam masala.
  4. Saute until it begins to smell good.
  5. Serve capsicum fry with rice-rasam, rice-sambar or chapati.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.