This capsicum stir-fry is a quick and flavorful dish that highlights the natural crunch and sweetness of capsicum, paired with the aromatic blend of garlic, coriander, and mint. Seasoned with sambar powder for a subtle South Indian twist, this stir-fry is lightly cooked to retain the capsicum’s vibrant color and texture. Versatile and easy to prepare, it pairs perfectly with jeera rice, plain pulao, or as a filling for chapati rolls, making it a delicious and convenient choice for any meal or lunchbox.
Capsicum Stir Fry
4
servings10
minutes20
minutesIndulge in a sensational capsicum stir-fry bursting with flavors of garlic, coriander, and mint. Perfect for any meal with a South Indian twist!
Ingredients
Capsicum (red, yellow, green – medium size) – each one
Garlic flakes – 5 to 6 (small size)
Coriander Leaves chopped – a handful
Mint leaves chopped – a handful
Sambar Powder – 2 teaspoons
Salt – 1 teaspoon or as per taste
Oil – 2 tablespoons
Directions
- Wash and slice the capsicum into long pieces, about half an inch thick. Finely chop the garlic.
- Heat oil in a flat non-stick pan (tawa), then add the chopped garlic and sauté for a few seconds.
- Add the capsicum pieces and stir-fry briefly. Next, incorporate the chopped coriander and mint leaves. Season with sambar powder and salt, mixing gently. Lightly sprinkle water, cover with a lid, and simmer on low heat for a short while.
- Remove the lid and continue to stir-fry until the water is absorbed and the mixture is dry.
- This dish pairs well with Jeera Rice or any mild plain pulao. It can also be used as a filling for chapatis, rolled up, and is ideal for a lunch box.
Simple recipe that sounds yum! I will definnitely try this. Thanks so much. Most of your recipes are so down-to-earth and can be easily made. Keep up the good work 🙂
Thank you Manju for your kind words.