Bell Pepper Masala

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 1/2 kg - bell peppers
  • 1/4 tsp - methi seeds
  • 70 g - sesame seeds
  • 70 g - peanuts
  • 6 tbsp - dhania
  • 50 g - coconut
  • 4 tbsp - red chili powder
  • 1/2 tsp - mustard seeds
  • 150 g - tamarind
  • 150 g - oil
  • salt to taste

How to Make Bell Pepper Masala

  • Cut the bell peppers in to medium pieces. Soak the tamarind in warm water. Heat a fry pan and add some oil in it.
  • Fry the bell pepper pieces in oil until golden brown. Put them aside.
  • Roast the peanuts, sesame seeds, dhania and coconut separately.
  • Grind them to make a paste with little bit water.
  • Take heavy bottom vessel and put the remaining of oil and heat.
  • Add mustard seeds and methi seeds for seasoning.
  • Now add the peanut, dhania, sesame seeds paste. Fry them.
  • Now add the tamarind paste (this paste should not be much thick or watery).
  • Add chili powder, turmeric and salt.
  • Stir it and put lid. Reduce the heat and make sure the masala is cooked well.
  • Cook about 10 minutes. Now add fried bell peppers. Allow to cook again 5 min.
  • Garnish with kasuri methi or cilantro.
  • This curry is good for any rice items and poori or chapati.