Andhra style capsicum curry/ capsicum stir fry

I love capsicum & look at different ways of cooking it. My dad used to make a simple capsicum curry as well as this awesome capsicum curry both of which I have not been able to nail at all. Everytime I try it, I have hated it. I successfully use capsicum for paruppusli, instant usli, pasta, raw ones in salads etc. However, I have been wanting to try something different for a while, something simple yet different. When I was browsing through the internet, I came across this recipe and I knew I had to try it. And oooh, it was so so awesome. I literally make this weekly once now :). If you are a capsicum lover, then please give this a try.

On a completely different note, I watched a movie called Manmarziyaan yesterday. It was an oddly disturbing movie. It’s something that could very well happen in real life I guess. There were so many questions & thoughts running in my mind when I was watching this movie. The heroine gets married to the hero when she’s not over her love yet. The hero gets married to her despite knowing this. The other hero (the lover) wants her back after she’s married. The heroine is finding it hard to let go of her love but also finds it hard to let go of her marriage on which she’s slowly working on. The movie probably had a gazillion practical flaws in it. However, these basic points of the movie totally struck a chord with me. Falling in love is natural but taking a step towards marriage with the person has a lot of challenges – both personal & societal.  Marriage in India is so much more than just 2 people coming together. A make or a break of a marriage is more often than not not just dependent on the 2 primary people of marriage but the surrounding ones as well. My point here though is simple 🙂 .. if you watch hindi movies, watch this one. Watch it with an open mind; ignore the flaws; you might just enjoy this slow movie.

Andhra style capsicum stir fry
Prep Time
5 mins
Cook Time
15 mins
Course: Side Dish
Cuisine: Indian
Servings: 2 persons
  • 2 medium capsicum
  • 3/4 tsp ajwain/ carom seeds
  • 1/8 tsp turmeric powder
  • 1.5 tbsp besan/ chickpea flour
  • 1 tsp red chilli powder
  • 1 tsp refined oil/ extra virgin coconut oil
  1. Wash & chop capsicum into bite site pieces. 

  2. In a small pan/ kadai, heat some oil. Once heated, add ajwain/ carom seeds & saute.

  3. Once the aroma emanates from the carom seeds (or say in 10-15 seconds), add a pinch of turmeric powder. 

  4. Add the chopped capsicum and saute in medium flame. You can close with a lid to fasten the cooking process. 

  5. After 3 or 4 minutes, the capsicum will be half cooked. Add salt at this stage & continue cooking. Do not close the lid since it might make the capsicum water quite a bit. 

  6. After another 3 or 4 minutes, the capsicum will be well cooked (my desired consistency is to have it a bit crunchy). 

  7. Add the besan/ chickpea flour & red chilli powder at this stage. Mix well. 

  8. After 1 or 2 minutes of mixing everything well, turn off the heat. Serve hot as a side to dal rice/ sambhar rice or even curd rice. Just bliss. 

Recipe Notes
  1. You can increase/ decrease the red chilli powder as per your taste and liking. 
  2. The carom seeds kinda give a subtle but spicy undertone apart from the red chilli powder which is what elevates this dish for me. 
  3. My mil made this yesterday but forgot to add the besan/ chickpea flour. It still tasted awesome because of the carom seeds :). 

Stepwise pictures

Heat some oil in a pan/ kadai. Once heated, add some ajwain/ carom seeds.

Saute for 10-15 seconds or till the aroma emanates from the carom seeds.

Add a bit of turmeric powder which will bubble right up.

Now add chopped up capsicum & saute. You can close with a lid at this stage to speeden the cooking process.

Within 3 or 4 minutes on medium flame, you will notice the capsicum starts to change its colour (half cooked state). Add salt at this stage & mix well. Let it continue cooking.

After another 3 or 4 minutes, you can check to see if the capsicum is well cooked (I like mine a bit crunchy. If you like yours soft, then wait till the capsicum reaches that consistency). Once the capsicum is cooked to your liking, add besan/ chickpea flour & some red chilli powder. Mix well.

Saute for 1 or 2 minutes on medium heat. Turn off the heat after that. Your capsicum is ready to be gulped!

Enjoy this as a side to some dal rice/ sambhar rice. Yummm!

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