Bell-Pepper-Onion Fry is my family’s favorite curry, especially when we need something quick and tasty to eat. The caramelized onions and chilli powder add a delicious sweet-hot touch. This vegetarian/vegan recipe for capsicum-onion fry is easy and takes very little time to make.
Bell-peppers contain multiple vitamins such as A, B, and C, which act as antioxidants and strengthen the immune system.
For a no-onion version, just leave out the onions and it would taste just as great. In fact, I make the onion version for roti and the no-onion version for rice.
Cooking Time: 15 minutes
- 4 cups bell-pepper, cut into small cubes
- 3 cups onions, cut into small cubes (same size as bell-pepper)
- 2 tsp red chilli powder
- Turmeric powder, a pinch
- 1 tsp besan (chickpea flour/split bengal gram flour – optional)
- Salt to taste
- 6-7 tsp vegetable oil
- Heat oil in a wide and shallow nonstick skillet or saute pan. Add the turmeric powder and onions and bell-pepper.
- Add salt and stir to make sure all pieces are coated. Reduce the heat to medium-high, and cover and cook for 3-4 minutes, or until the veggies are tender.
- Remove the lid, and saute for about 5 minutes until the vegetables start browning.
- Add the red chilli powder and saute on medium-high heat for a 3 more minutes.
- Sprinkle the besan (chickpea flour), and stir-fry for a couple minutes until the raw flavor of the besan is gone. You can leave out the besan if you like.
- Serve the bell-pepper-onion fry hot with hot roti or rice.
Bell-peppers tend to shrink when fried, so make 1 1/2 times the quantity needed.