12 October 2013

30 Days, 30 Veggies: Day 4: Capsicum Fry

I love preparing Capsicum. It has this amazing green colour, which gives you the mental satisfaction of having consumed Green Vegetable. Also it is amenable to being part of different preparations including fried in isolation, fried along with Potatos (which gives it good aroma and texture), or fried with Onions and Tomato.

It takes very less time to cook. It is not demanding on you. It doesn't expect you to add it to the frying pan and stand there looking to see if it is burning or not, because it doesn't, you don't have to add water because it moisturizes itself.

It tastes good without cooking (as a salad) or cooked.

I love it.

Here is the recipe.


Capsicum, 3 medium ones, cut into small pieces
Potato, one, cut into small cubes
Onion, one medium sized, finely chopped
Tomato, two small ones or one medium one, finely chopped
Coriander Powder, one tea spoon
Haldi Powder, one teaspoon
Jeera Powder, one teaspoon
Red Chilly Powder, a pinch
Oil, two spoonfuls
Ginger, grated, half a table spoon
Garlic, two to three cloves, cut into small pieces.
Mustard, a pinch


  1. Heat Oil in a frying pan
  2. Add mustard, saute till it splutters
  3. Add onions and keep stirring till golden brown
  4. Add tomatoes
  5. Add Haldi Powder, Jeera Powder, Coriander Powder, Chilly Powder and Salt
  6. Add Ginger
  7. Saute the mix till combination starts shedding oil. You will be able to see small droplets of oil on the surface of the pan
  8. Add Potato and Capsicum and mix thoroughly
  9. Cook it in medium flame for about 10 minutes (You can check if Potato is cooked will by trying to cut it with the ladle. If it cuts easily, it means that potato has boiled properly, which means that the Capsicum also has cooked well.
  10. Switch off the fire, top it with Coriander Leaves and keep it closed.
Capsicum Fry goes very well with almost any food but I love it with Chappath or Curd Rice.

Checkout google for benefits of Capsicum. I am too tired now.

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