Cucumber Capsicum Stir-fry

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

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Ingredients

  • 1 - medium cucumber (sliced into thin rounds)
  • 1 - capsicum (chopped into 1 inch pieces)
  • 1 - green chilli (finely chopped)
  • 1 sprig - mint leaves (finely chopped)
  • 1 tsp - coriander leaves (finely chopped)
  • 1 - small flake garlic (finely chopped)
  • 1 - small piece ginger (finely chopped)
  • 1 pinch - turmeric powder
  • 1 tsp - white vinegar
  • 1/2 tsp - sugar
  • 1 tsp - sesame seeds
  • 1/2 tsp - corn flour or wheat flour
  • 1 tbsp - olive oil
  • salt to taste

How to Make Cucumber Capsicum Stir-fry

  • Sprinkle some salt and marinate for 5 to 7 minutes.
  • Drain cucumber and save liquid.
  • Heat oil, and fry the ginger and garlic for a few seconds.
  • Add chilli and capsicum, and stir-fry till soft in an open pan.
  • Dissolve corn flour in the drained cucumber liquid, and keep aside.
  • Add all ingredients except coriander and corn flour paste.
  • When most of the moisture evaporates, pour in the corn flour paste.
  • Stir, take off fire, and pour into serving dish.
  • Garnish with coriander leaves, and serve hot with rice, bread, or as desired.

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