Tri Color Bell Pepper Stir Fry

This recipe was really an attempt to clear out all the vegetables in my fridge and I had a packet of red, orange and yellow bell peppers that I wanted to use up.This recipe is traditionally done using Green Bell peppers also called as capsicum.So you can add that too into this mix of colors.This is a simple stir fry that can be eaten as an accompaniment to rice or roti or even added to omelettes etc.

Preparation time 20 minutes
Serves 2 cups
Serving Size 1/4 recipe
Calories Per Serving Approximately 80 per serving
Difficulty Easy

1 each Red, yellow and orange bell peppers, deseeded and diced.
salt to taste
2 teaspoons oil
1 teaspoon mustard seeds
1 teaspoon urad dal
1 teaspoon chana dal
1 teaspoon cumin seeds
1 sprig curry leaves
1-2 tablespoons peanut powder
1 clove garlic
1/2 teaspoon red chili powder(adjust to your spice level)

1.Heat oil in a pan and add the mustard seeds and let splutter.Add the chana dal, urad dal and cumin seeds and saute for 1/2 minute until dals are light brown, add the curry leaves and garlic and let the curry leaves splutter.

2.Now add the bell peppers and saute on a high flame continously for 2-3 minute to get a nice sear on them.Then turn down the flame to medium-low and let cook until soft.(I like my veggies with a light crunch so I cooked them for about 8 minutes covered,cook to your desired softness).

3.Add the salt, red chili powder and the peanut powder and saute for 2-3 minutes and turn of the flame

You can add other podis or powders to this dish as a variation and even coconut.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Blog at

Up ↑

%d bloggers like this: