Capsicum Sabzi Recipe – South Indian Style


A very popular Andhra delicacy known as Capsicum masala curry. The paste made of roasted peanuts, coriander, sesame seeds and dry coconut is what makes it distinct from the standard shimla mirch curry. It is quick and very simple to make Capsicum masala curry.


2 large capsicums (cut top to bottom)

2 onions (finely chopped)

2 tsp. ginger garlic paste

1 tbsp. sesame seeds

2 green chilies (chopped fine)

2 tbsp. tomato puree

1/2 tbsp. peanuts

1/2 tbsp coconut powder

1 tsp. roasted coriander powder

1 tsp. turmeric powder

1 tsp. roasted cumin powder

1 tsp. red chili powder

1 tsp. garam masala

1/2 tsp. mustard seeds

1 tsp. fenugreek seeds

Some curry leaves

1 tsp. sugar

1 tsp. freshly squeezed lemon juice

3 tbsp. oil

Salt as per taste

1 tsp. nicely chopped coriander leaves

Making Capsicum Masala Curry
  • Firstly Dry roast peanuts, coriander (cilantro), sesame seeds and dried coconut seeds. Grind them together into a fine paste and keep them separately.
  • Heat the oil in a pan and fry the pieces of capsicum for 2 -3 minutes. Make sure  the capsicum  does not lose its crunch. Take it out and leave it aside.
  • Now add the mustard seeds, fenugreek seeds and curry leaves to the excess remaining oil. Put in  grated onion, chopped green chilies and ginger garlic paste when the mustard seeds begin to splutter.
  • Add some turmeric powder, roasted cumin powder and red chilli powder to the and saute for a while.
  • Roast the masala, then pour the sesame peanut paste. Cook  it again until the oil extracts from it with constant stirring.
  • Now add the puree of tomatoes, salt and sugar. Cook around 5-10 minutes and then add garam masala and 1/2 cup of water. Do not stop cooking until the gravy thickens.
  • After that the lemon juice and the stir-fried capsicum are added. Cook for a second or two minutes and then dish it out.
  • Decorate it with leaves of coriander. Place it  With chapatti.

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