Capsicum Kayras

Sweet and Sour dish with the keynote flavors of the Konkan coconut, tamrind and jaggery. This recipe is from FoodFood TV channel

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Capsicum Kayras
Main Ingredients Green capsicums, Fresh coconut
Cuisine Maharashtrian
Course Main Course Vegetarian
Prep Time 11-15 minutes
Cook time 26-30 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Veg

Ingredients list for Capsicum Kayras

  • 5-6 medium Green capsicums cut into 1/2 inch pieces
  • 2 medium Fresh coconut cut into 1-inch cubes
  • 1 tablespoon Oil
  • 1/2 teaspoon Mustard seeds
  • pinch Asafoetida
  • 1/2 cup Peanuts
  • to taste Salt
  • 1/4 teaspoon Turmeric powder
  • 1 1/2 tablespoons Jaggery (gur), grated
  • 2 tablespoons Tamarind pulp
  • For masala
  • 3 tablespoons Sesame seeds (black)
  • 1/2 cup Fresh coconut, scraped
  • 1/2 tablespoon Oil
  • 2 tablespoons Split Bengal gram (chana dal)
  • 1/4 teaspoon Fenugreek seeds (methi dana)
  • 2 tablespoons Coriander seeds
  • 4-5 Dried red chillies


  1. For the masala, dry roast the sesame seeds and coconut separately in a non stick frying pan till fragrant and lightly coloured. Transfer into a plate and set aside to cool.
  2. Heat half a tablespoon of oil in the same pan and add the split Bengal gram, fenugreek seeds, coriander seeds and red chillies and sauté till fragrant. Grind this along with the sesame seeds and coconut to a fine paste with three-fourth cup of water.
  3. Heat the remaining oil in a deep non stick pan, add the mustard seeds. When they splutter, add the asafoetida. Add the peanuts and sauté for three to four minutes. Add the potato pieces, salt and turmeric powder.
  4. Stir, cover and cook on low heat for five minutes. Add the ground paste, one and a half cups of water and jaggery and simmer for three to four minutes. Add the green capsicum pieces, stir and cook till the vegetables are half done. Add tamarind pulp, mix

Nutrition Info

Calories 433
Carbohydrates 41.3
Protein 12.2
Fat 25.8
Other Fiber 3.5