I find myself making this quiet often because it is quick, easy and also goes well in school & office boxes. You can also transform this to a stuffing inside your sandwiches or rolls. Just throw in some cheese to make a cheese bell pepper sandwich or roll. For this recipe, I use sliced onions to impart a sweeter tone and add body to the dish. However you can also make the dish without onions. You can make this dish with capsicums of any color. I usually throw in yellow, green and red for different flavors. Since this recipe is made in Indian style I make a fresh spice powder to sprinkle over the stir fried bell peppers. I can’t tell you how aromatic and delicious this capsicum stir fry tastes and it’s the spice powder that imparts those unique flavors. However if you do not prefer to make the spice powder, feel free to replace it with store bought Idli podi or any gun powder. The other option is to stir fry with soya sauce and oyster sauce. If you are a vegetarian feel free to use vegetarian mushroom oyster sauce. For a change I do that and it tastes great that way too. My spice powder uses chana dal, urad dal, sesame seeds, dried coconut, red chilies, garlic and cumin. These ingredients are dry roasted until aromatic and then the cooled ingredients are ground. I also share plenty of variations in the variations section below. More Capsicum recipes Capsicum curry Capsicum riceAloo capsicumCapsicum chutney

How to Make Capsicum Fry (Stepwise Photos)

  1. This step is optional, if you do not want to make the spice powder then you can use idli podi or sambar powder or garam masala. To make the spice powder, dry roast 1 dried red chili, 1 teaspoon urad dal, 1 teaspoon chana dal until golden & aromatic. Then add 1 teaspoon sesame seeds, 1 teaspoon coconut, 1 garlic clove & ¼ tsp cumin seeds. Fry until sesame seeds begin to splutter. Cool the roasted ingredients and make a fine powder. While these cool you can begin to make the stir fry curry.
  2. Heat 1 tablespoon oil in a pan. Add ½ teaspoon cumin and ½ teaspoon mustard. I have used yellow mustard as well.
  3. When the mustard begin to splutter, add ½ to ¾ cup thinly sliced onions (1 medium).
  4. Stir fry until golden.
  5. Add 1½ cups capsicum, ⅛ to ¼ teaspoon red chili powder, ⅛ teaspoon turmeric and ¼ to ⅓ teaspoon salt. Fry for 2 to 3 minutes. Skip chili powder if making for kids.
  6. Cover and cook on a low flame until the bell peppers are cooked to your liking. You can keep them half cooked or soft cooked. We prefer them slightly crunchy.
  7. Add the spice powder we made in step 1 or idli podi. If using garam masala or sambar use it here.
  8. Stir until you begin to smell good, just for a minute or two. Capsicum stir fry is ready to serve with rice rasam, sambar or chapati.

Variations

Recipe Card

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