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Capsicum Tomato Curry


Capsicum Tomato Curry (కాప్సికం టమోటాకూర, शिमला मिर्चटमाटरकरी) is a simple vegetable curry that can be enjoyed with steamed rice or with chapathi or roti. It has less calories which is packed with nutrients.

Regional Dish: Andhra Pradesh; Tamil Nadu; Karnataka; Kerala; South India

Cuisine Style: Andhra Pradesh | Cooking Time 20 minutes | Take with Rice/ Roti | Type Curry | Shelf Life: 1 day| Quantity: 2 Servings.

Appx. Nutritional values: calculated for 1 serving

Calories (35 kcal), Carbohydrates (15 g), Protein (0.4 g), Fat (.5 g).


  • 1 Large green capsicum/ green bell pepper, cut into small squares
  • 1 Small onion, finely chopped
  • 1 Tomatoes, cut into small pieces
  • 1 tsp. Cumin seeds
  • 1tsp. Mustard seeds
  • 1 Red chili broken in to pieces
  • 1 tsp Red chili pwd.
  • 1/4 tsp Turmeric pwd.
  • Salt to taste
  • Few curry leaves
  • 1 tbsp. Oil


  1. Heat oil in a pan, once the oil is hot add mustard and cumin seeds.
  2. When it splutters add curry leaves, turmeric powder and fry for a minute.
  3. Now add onion pieces and fry till they are golden brown.
  4. Add tomato pieces and fry for 5 mins.
  5. Now add capsicum pieces, salt, red chili powder and mix well.
  6. Cook on low heat for 10 minutes or still the capsicum is cooked.

Other variants / Cuisine Style: Fresh ginger, Ginger garlic paste, roasted sesame seeds powder, roasted peanuts powder, Garam masala.

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