Edited on 02/22/2021 to include more information and to make it reader-friendly. 🙂
Bell Pepper Stir Fry is a simple stir fry made with bell peppers and grated coconut. Taste resembles a traditional Konkani dish called Sukke. This is pretty easy to make and comes together easily. Since there are no complicated cooking steps involved, this is a good recipe for a beginner cook.
ingredient rundown
- Red Bell Pepper
- Green Bell Pepper
- Yellow Bell Pepper
- Oil
- Mustard Seeds
- Cayenne Pepper
- Turmeric
- Tamarind Paste
- Coconut grated
- Salt to taste
ingredient substitutions
- instead of three different colors of bell pepper, use just green bell pepper.
- Instead of Cayenne pepper, use sweet paprika or any other Indian red chilli powder
- Tamarind paste or pulp can be substitute with fresh dry tamarind. Soak a cherry sized tamarind in 1-2 tablespoons of water for about 15 minutes or until softened. Once the tamarind has softened, squeeze the juice out. Discard the pulp. Use the liquid instead of the readymade tamarind paste/pulp.
- Instead of freshly grated coconut, you can use frozen & thawed coconut available in Indian grocery stores. If that is not available, I have made this with dry desiccated coconut available in the US grocery stores. Add it while there is some liquid in the stir fry, so the dehydrated coconut get a little time to re-hydrate. 🙂
instructions
- Combine grated coconut, cayenne pepper, turmeric and tamarind paste in a small bowl.
- Heat oil in a pan, add the mustard seeds. When they splutter add the coconut mixture and sauté for about 2 minutes.
- Add the diced bell peppers, and salt. Mix well.
- Cook with lid closed for 2 -3 minutes [I cook only for 2-3 minutes because my family does not like mushy bell peppers. Cook for additional 2-3 minutes if you prefer that way].
- Serve hot.
That was not hard all was it?
Oh BTW, turmeric stains.... so be careful when you mix.
leftovers? No problem. 🙂
If you have leftovers, you can store this in airtight container in teh refrigerator for 2-3 days.
Reheat in a microwave or on a skillet on stovetop.
serving suggestions
This is a Konkani style recipe. This bell pepper stir fry goes with anything from that cuisine. I usually serve daali thoy with this for sure.
inspiration for this recipe
Over the years, I have found new ways to use bell pepper in our diet. One such dish is a kind of spin off of a very traditional Konkani dish called "Sukke". Sukke is a dish made with your choice of cooked veggies mixed with ground coconut and spices and seasoned. In this bell pepper stir fry recipe, I do not grind coconut with spices, I just mix them with a little grated coconut. It still reminds of the Sukke, but it's simpler and quicker than making the traditional dish. And bell pepper is not cooked to a mushy stage and they still retain the crunch.
Bell Pepper Stir Fry Recipe
Ingredients
- 1 Red Bell Pepper chopped.
- 1 Green Bell Pepper chopped
- 1 Yellow Bell Pepper chopped
- 2 teaspoon Oil
- ¼ teaspoon Mustard Seeds
- ¾ teaspoon Cayenne Pepper; adjust to your taste
- ¼ teaspoon Turmeric
- ¼ teaspoon Tamarind Paste
- 3 tablespoon Coconut grated
- Salt to taste
Instructions
- Using your finger tips, combine grated coconut, cayenne pepper, turmeric and tamarind paste in a small bowl.
- Heat oil in a pan, add the mustard seeds. When they splutter add the coconut mixture and saute for about 2 minutes.
- Add the diced bell peppers, and salt. Mix well.
- Cook with lid closed for 2 -3 minutes. Serve hot with rice.
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