Capsicum fry recipe - simple recipe

Capsicum and bell pepper refer to the same vegetable but are known by different names in different regions. They come in various colors, including green, red, yellow, and orange, and are used in a wide range of culinary dishes.

Kitchengharrecipes

Simple and delicious recipe for green capsicum fry:

Ingredients:
  • 4 medium green capsicums (bell peppers), sliced thinly
Kitchengharrecipes

  • 1 medium onion, finely sliced
  • 2-3 green chilies, slit (optional, for extra heat)
  • 1 teaspoon mustard seeds
  • 1 teaspoon urad dal (optional)
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder
  • Salt to taste
  • 2 tablespoons oil
  • Fresh coriander leaves, chopped (for garnish)

Instructions:

1. Preparation:
  • Washed the green capsicums and remove the seeds. Chopped them.
Kitchengharrecipes

  • Chopped the onion and garlic.
2. Cooking:
  • Heat oil in a pan on medium heat.
  • Add mustard seeds and let them splutter.
  • Add the garlic, chopped onions and curry leaves . SautĆ© until the onions become translucent.
  • Add turmeric powder and salt, mix well.
  • Add the chopped green capsicums. Cook on medium heat, stirring occasionally, until the capsicum is tender but still retains some crunch. This should take about 4-5 minutes.
  • Add red chili powder, Mix to coat the capsicum slices evenly with the spices and sautĆ© for another 2-3 minutes.
3. Finishing:
  • Once the capsicum is cooked, turn off the heat.
  • Garnish with chopped coriander leaves.
Kitchengharrecipes

Watch how to make simple capsicum fry recipe:


4. Serving:
  • Serve hot with chapati, roti, or rice.
Kitchengharrecipes

Enjoy your green capsicum fry!




Comments

Post a Comment

Popular posts from this blog

Karlyache Panchamrut - Maharashtrian recipe

Image
Karlyache Panchamrut Karlyache Panchamrut is a traditional Maharashtrian dish made with bitter gourd (karla or karela). This dish is a flavorful blend of sweet, sour, bitter, and spicy elements, making it a unique part of the Maharashtrian cuisine, especially served during festive occasions or as a special side dish. Recipe for karlyache panchamrut: Ingredients: Bitter gourd (Karela/Karla) - 1-2 medium-sized, chopped Freshly grated coconut - ½ cup Roasted peanuts (ground) - ¼ cup Sesame seeds (roasted and ground) - 2 tablespoons (optional) Tamarind pulp - 2 tablespoons Jaggery (grated) - 2-3 tablespoons (adjust to taste) Green chilies - 2-3, finely chopped Red chili powder - 1 teaspoon (optional) Salt - to taste Mustard seeds - 1 teaspoon Cumin seeds - 1 teaspoon Methi seeds - 1 teaspoon Curry leaves - 8-10 Ghee or oil - 2 tablespoons Asafoetida (Hing) - a pinch Turmeric powder - ½ teaspoon Preparation: 1. Preparation of Bitter Gourd: Soaking bitter gourd in salt water is a common met...
Read more

Butter Paneer Recipe - Easy to make Recipe

Image
Butter Paneer A classic Indian dish! Butter Paneer Recipe Ingredients: 250g paneer (Indian cheese), cut into cubes 2 tablespoons butter 1 onion 1 bell pepper 2 cloves garlic, minced (optional) 1 teaspoon ginger paste (optional) 2-3 tomato  1 tablespoon butter chicken masala (optional) 1 teaspoon cumin powder 1 teaspoon coriander powder 1/2 teaspoon turmeric powder 1/2 teaspoon red chili powder 1/2 teaspoon kasuri methi (dried fenugreek leaves) Salt, to taste 1 cup heavy cream (optional) Fresh cilantro, for garnish Instructions: 1. Prepare the paneer:   Cut the paneer into cubes and set aside. 2. Boil and grind vegetables:   Boil onions, bell peppers, nuts and tomatoes , and grind them. Add the grind puree to the pan and cook for 2-3 minutes, stirring occasionally. Add butter, and cook for another 2-3 minutes. 3. Add the ginger paste and spices:   Add cumin powder, coriander powder, turmeric powder, kasuri methi, salt and red chili powder to the pan. Cook for 1 minut...
Read more

Kairiche Lonche ( Raw Mango Pickle)

Image
Kairiche Lonche ( Raw Mango Pickle) Here’s a quick and tasty instant Kairiche Lonche ( Raw Mango Pickle) Recipe: Ingredients: Raw mango (kachhi ambi) – 2 medium (about 250g), chopped into small cubes  Vegetable oil – 2–3 tbsp (adjust to taste)  Mustard seeds (rai) – 1 tsp   Asafoetida (hing) – a pinch  Turmeric powder – ½ tsp  Coriander powder – 1 tsp Red chili powder – 1 tsp (adjust to taste)  Salt – 1.5 tsp (or to taste)  Optional – jaggery or sugar – 1 tsp (if you like a slight sweet touch)  Instructions: Prep the mangoes: Wash and dry the raw mangoes completely. Cut them into small bite-sized cubes.  Temper the spices: Heat oil in a small pan. Add mustard seeds, let them splutter.  Add hing, Stir for a few seconds. Mix everything: In a bowl, add chopped mangoes, turmeric powder, salt, coriander powder, and red chili powder.  Mix well so the masala coats all the pieces, Pour temper over it. (Optional) Add jaggery if using, and st...
Read more