By: redchilliesPosted on

capsicum masala bellpepper curry

While there are different ways of making capsicum curries, this way of making capsicum/bell pepper curry is my all-time favorite. The pungent capsicum is simmered in a coconut masala, perfectly balancing sweet, spicy, salty, and sour flavors. This combination transforms the bell pepper into a captivating dish.

Preparing this Capsicum Masala is a breeze. While the onions and capsicums cook in a pan, I quickly grind the coconut masala and mix it with the sautéed vegetables. Since everything cooks rapidly, this dish is ready in no time and tastes incredible. Pair it with rice and dal, like “Daali thoy,” and you have a delightful meal.

This coconut masala is versatile and complements other vegetables beautifully. You can easily swap the bell pepper for okra, brinjal (eggplant), or even potatoes.

Serve this dish as a delicious accompaniment to rice or rotis for a satisfying meal.

bell pepper masala

Ingredients

  • 2 big capsicum/ bell peppers [substitute with okra, brinjal, Tindora, potato]
  • 1 medium onion
  • ¾ cup shredded coconut
  • 1 Tbsp  tamarind paste
  • Little jaggery (for taste)
  • Coriander leaves (garnish)
  • 1 tsp Mustard seeds
  • Asafetida (a pinch)
  • Salt
  •  oil

Ingredients to roast

  • 1 tsp urad daal
  • ½  tsp coriander seeds
  • 1/4 tsp methi seeds
  • ½ tsp sesame seeds
  • ¼ cup peanuts/ground nuts
  • 3-4 red chillies

Preparation: 

  • Wash all the capsicum/bell pepper thoroughly, chop into bite size pieces and keep aside. (not too small)
  • Peel the onion and chop it into small pieces. Chop the coriander leaves and keep aside.
  • Roast all the ingredients in little oil on low flame one by one and keep them aside to cool.
  • Grind the coconut along with red chillies, salt, tamarind paste and water.
  • Half way through add the roasted ingredients and grind it to a smooth paste. Add water as required. The paste should be a little thick and not too watery.

Method:

  • Heat oil in a thick bottom pan, add mustard seeds and let it splutter. Next add the asaferida and mix.
  • Add the diced onions and sauté until it is semi cooked.
  • Increase the heat and at this point add the chopped capsicum. Stir well.
  • After the capsicum is cooked, add the ground masala, salt, jiggery and mix well. Sprinkle water in between and keep mixing as required.
  • Cover with a lid, stirring in between. Once the masala is cooked, stream in little bit oil. Mix and garnish with chopped coriander leaves.

This can be served as a wonderful accompaniment with rice or rotis.

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Categories: Coconut based Curries / Gravies, Easy Vegetarian Recipes, Indian Vegetarian Side Dishes, Konkani Recipes, Vegan RecipesTags:

27 Replies to “Capsicum Masala Recipe/ Bell pepper coconut curry (dry)”

  4. Wow new recipe to me .. Will try this recipe .. By the way lovely pictures …

  7. I had eaten this made by a Gujarathi lady sometime back. She didn’t have coconut in it and more sesame seeds. I can imagine how nice addition of coconut could be here.

  8. That looks so good Supriya. And I am loving the pics.
    I usually cook the capsicum with besan but I am tempted to grind some coconut and try this.

  17. I tried this recipe and came out great, the only difference is the vegetable.I tried with beans.Absolutely loved it. Gonna try with capsicum tomorrow for lunch with friends.

  18. Thanks so much Sumi, glad you liked it. Love the idea of using beans 🙂

  19. Pingback: RedChillies - Easy Side Dishes for Rotis/Chapathi/Poori

  22. I always like to try new recipes and this one came out very gud. Thanks for the delicious recipe!

  24. Good recipe. Made it a little spicier by adding 4 small green chillies and a little turmeric to the coconut masala. Thanks.

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