A Simple Bell Pepper Stir Fry
In India, bell pepper is called capsicum. when I was a kid, for my family, it was an exotic vegetable – bought only when we had very important guests for lunch/dinner. Exotic, because it was not easily available in the vegetable shops near our house. We had to go to the main city market to buy them and moreover, it was kind of pricey. And city was market was a whooping 12-15KM (8-10 miles) ride – which was not very popular among the adults in my family.
A glimpse into my childhood….
My maternal grandmother (whom I lovingly called “Mammamma“) lived with us and she was in charge of the kitchen. We were a vegetarian family and it was my Mammamma who decided what veggies we buy and what to cook each day. Which was in turn decided by what day of the week it was and what religious festival was celebrated on that day. Whenever we had special guests, Mammamma made it a point to make something with exotic vegetables. Mammamma was an excellent cook, and she made “Capsicum Bajjo” a.k.a “Capsicum Pakora” which is nothing but batter dipped fried Capsicum. We loved it, relished it and craved for it.
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 is a simple stir fry made with bell peppers and grated coconut. Taste resembles a traditional Konkani dish called Sukke.
5 minPrep Time
5 minCook Time
10 minTotal Time
- 1 Red Bell Pepper chopped.
- 1 Green Bell Pepper chopped
- 1 Yellow Bell Pepper chopped
- 2 tsp Canola oil
- 1/4 tsp Mustard Seeds
- 3/4 tsp Cayenne Pepper adjust to your taste
- 1/4 tsp Turmeric
- 1/4 tsp TamarindPaste
- 3 tbsp Coconut grated
- Salt to taste
- 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.
If you do not want crunchy bell pepper, cook for additional 2-3 minutes.