Tricolour Capsicum masala stir-fry is very appealing with its gorgeous colour and has a mild crunch, dash of spices, and inherent sweetness to it.
Servings: 3 to 4 servings
- 1 teaspoon Vegetable oil
- 1 teaspoon mustard seeds
- 3 Capsicums or Bell peppers tricolour, diced into cubes
- 1 large Onion diced into cubes
- Few curry leaves
- Required salt
- For the Powder
- ½ cup Roasted Peanuts
- 1 Tablespoon desiccated coconut
- 4 Dry red chillies
- 3 Garlic pods unpeeled
- 1 teaspoon Cumin seeds
- For garnish:
- A fistful of chopped coriander
Heat oil in a nonstick skillet over medium heat and add mustard seed. Once they splutter add onions.
Once onions turn translucent, add capsicum, curry leaves, required salt and stir-fry for 5 minutes.
In the mean time add all the ingredients under the heading “For the Powder” in a blender and grind to a coarse powder.
Add in the ground powder to the capsicum mixture and stir for 5 minutes until the capsicum is coated well with the spices.
The capsicum pieces should have a slight crunch. Do not overcook them.
Turn off the heat and garnish with coriander.
Serve with roti
, chapathi, paratha
or with rice with sambhar
Remember this recipe uses very little oil, since peanuts and coconut from the spice mix also release some oil when added to the capsicum mixture.
Do not to overcook capsicums, otherwise they will become soggy.
Spice levels can be adjusted wit red chilies to your taste.
Do try out some variations in the spice mix and share it with me.
This spice mix powder can also be used with any vegetable of your choice.
You can also use the spicy lentil powder used in Eggplant stir fry recipe, which will give another variation to this Tricolour capsicum masala stir fry.