Bell peppers (capsicum) has innumerable health benefits, therefore, it is essential to include in our daily diet. It’s so versatile that it goes well with other vegetables. Can be prepared in many ways from stuffed cups, baked, salads, soups, curries; adding colour to the food. This simple and quick fix recipe makes a delicious side dish for rotis and hot steamed rice.

Sauteed bell peppers teamed with onion, garlic enhanced with coconut slivers along with host of other spices make a great accompaniment for breads.


prep time : 10 mins,     cooking time : 15 mins,    cuisine : Indian,     serves : 4,  author: gloria


2 nos. bell peppers/capsicums (red and green)

¼ tsp mustard seeds

¼ tsp fennel seeds

¼ cup coconut slivers (cut into thin slices)

1 onion chopped

2 green chillies chopped

3 nos garlic cloves minced

1” ginger minced

few curry leaves

¼ tsp turmeric powder

1 tsp red chilly powder

1 ½ tsp coriander powder

1 tsp garam masala powder + ½ tsp for garnish

¼ cup coconut slivers

salt to taste



Wash the bell peppers (capsicum) well. Cut and remove the white pith and the seeds. Chop them into cubes and keep aside.

Take a pan and into a preheated oil, add mustard seeds, fennel seeds and once the seeds crackle, add onion, garlic, ginger, green chillies and curry leaves. Sautė till the onion turn soft and translucent on medium heat.

Add turmeric, chilly, coriander and garam masala powders. Sprinkle little water and saute on low heat till the masalas are fragrant and cooked till oil releases at the edges.

Now add the coconut slivers and salt. Stir to mix nicely.

Add the capsicums and allow it to cook for 10 minutes till it is crunchy in texture, stirring once in a while.

Garnish with half teaspoon of garam masala. Serve and enjoy!

My observations/notes :

  • can use broken cashew nuts instead of coconut slivers

  • using yellow, red and green bell peppers gives a good splash of colours for this preparation


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