We are not big fans of Capsicum. The only version of capsicum that we love is the chilly cheese toast and chilly cheese uttapam. There are other forms of capsicum that I make, one of them being, Bell Pepper Potato.   When I came across this recipe on Indianhealthyrecipes.com, I knew it would be a instant hit… I have made a few minor changes in the recipe. For those who dont have dry coconut, can use Maharashtrian Goda Masala instead which will also give a good flavor…

Level Easy


3 capsicum, cut length-wise

1 1/2 cup  roasted peanut

1 tbsp lightly roasted sesame seeds

12 garlic cloves

11/2-2 tbsp grated and lightly roasted dry coconut

3-4 dry red chillies

1 1/2 tbsp cumin seeds

10 curry leaves

1 tsp mustard seeds

1/2 tsp asafoetida


1/2 tsp turmeric powder


1/2 tbsp lemon juice


  1. In a grinder add peanut, sesame seeds, 1 tbsp cumin seeds, garlic cloves, dry coconut and red chillies and grind to a powder
  2. In a wok, heat oil. Add mustard seeds, remaining cumin seeds, curry leaves, asafoetida and then add capsicum.
  3. Once the capsicum are half done, add salt and turmeric powder. Mix well.
  4. Add the ground spiced mix. Cover and cook for couple of minutes and then switch off the flame. Add lemon juice and mix well.
  5. Serve hot with chapati or dal rice.