Konkani Onion Capsicum Buthi - Side dish for Rice, Dosa

Konkani Onion Capsicum Buthi is a simple and easy-to-make side dish prepared using bell pepper, onions, and aromatic coconut sauce. Serve this with dalitoy and steamed rice for an authentic Konkani meal. You can also serve it as a side with dosa, chapati, or plain roti.

Recipe card

Konkani Onion Capsicum Buthi - Side dish for Rice, Dosa

Kushi

Konkani Onion Capsicum Buthi is a simple and easy-to-make side dish prepared using bell pepper, onions, and aromatic coconut sauce. Serve this with dalitoy and steamed rice for an authentic Konkani meal. You can also serve it as a side with dosa, chapati, or plain roti.

5 from 9 votes

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course Dinner, Lunch

Cuisine South Indian

Servings 4

Calories 136 kcal

Equipment

• ▢
  Pan

Ingredients

  

1x2x3x

• ▢ 1 to 1 ½ teaspoon Coriander seeds
• ▢ ¾ cup Coconut grated
• ▢ 4 to 5 Dried red chilies
• ▢ 2 tablespoon Coconut oil
• ▢ 1 teaspoon Mustard seeds
• ▢ 1 Sprig Curry Leaves
• ▢ 1 Onion big or 2 small, finely chopped
• ▢ 1 Capsicum big or 2 small, chopped
• ▢ Salt to taste

Instructions

 

Make the coconut paste

• Add coriander seeds, coconut, and dry red chilies with very little water to a mixie jar or blender and blend it to a thick, smooth paste.
  1 to 1 ½ teaspoon Coriander seeds, ¾ cup Coconut, 4 to 5 Dried red chilies

Onion Capsicum bhutti

• Heat oil in a pan. Add mustard seeds. When they start to splutter, add the curry leaves and onion and saute till the onion becomes light in color.
  2 tablespoon Coconut oil, 1 teaspoon Mustard seeds, 1 Sprig Curry Leaves, 1 Onion
• Add a pinch of salt while sauteing the onion. This helps it to cook faster.
  Salt to taste
• Add the chopped capsicum and saute it nicely till it is cooked and tender.
  1 Capsicum
• Add the coconut sauce to the cooked capsicum with very little water and salt to taste and mix well.
• Cover and cook for about 5 minutes on medium flame till the masala is cooked and the water evaporates. This is a semi-dry sabji.
• Serve hot with rice and dalitoy or dosa (polo) or chapati and enjoy.

Notes

• Vary the amount of dry red chili as per your taste. You can also add red chili powder if you want it to be spicy.
• You can also add a small piece of approx ½ teaspoon of tamarind while grinding if desired.
• You can also add one potato to this dish if you substitute capsicum with cauliflower or cabbage.

Nutrition

Calories: 136kcalCarbohydrates: 7gProtein: 1gFat: 12gSaturated Fat: 10gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gSodium: 296mgPotassium: 171mgFiber: 3gSugar: 3gVitamin A: 932IUVitamin C: 41mgCalcium: 18mgIron: 1mg

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Shimla mirch sabji

Bhuti (bhutti, butti) is mainly made using onions and is called Piyava bhuti in the Mangalore and Udupi regions. Today, we have added donne mirsanga (capsicum). You can also call it onion capsicum dry masala, semi-dry shimla mirch sabji, or bell pepper gravy in Hindi and English. Each region has its own version. Some add garlic, while others use coriander seeds.

The coconut sauce is prepared using coriander seeds, dry red chilies, and coconut. Buthi can be made using different vegetables like ivy gourd (tendle), cabbage, cauliflower, ganti (colocasia leaves). The most popular one among butti is alambe buthi, also called tender mushroom curry.

Also, check out classic onion capsicum masala curry.

Ingredients

Capsicum: You can use any colored bell pepper.
Onion: Red onions are used in Indian cooking. Use any onion that is available.
Coriander seeds: Adds aromatic flavor.
Coconut: Base of the dish and add sweetness and texture.
Dry red chilies: You can also substitute this with red chile powder.

Check out the recipe card for the full list of the ingredients.

Make the coconut paste

Add coriander seeds, coconut, and dry red chilies with very little water to a mixie jar or blender and blend it to a thick, smooth paste.

Onion capsicum bhutti

• Heat oil in a pan. Add mustard seeds. When they start to splutter, add the curry leaves and onion and saute till the onion becomes light in color.
• Add a pinch of salt while sauteing the onion. This helps it to cook faster.
• Add the chopped capsicum and saute it nicely till it is cooked and tender.
• Add the coconut sauce to the cooked capsicum with very little water and salt to taste and mix well.
• Cover and cook for about 5 minutes on medium flame till the masala is cooked and the water evaporates. This is a semi-dry sabji.
• Serve hot with rice and dalitoy or dosa (polo) or chapati and enjoy. 

Tips

• Vary the amount of dry red chili as per your taste. You can also add red chili powder if you want it to be spicy.
• You can also add a small piece of approx ½ teaspoon of tamarind while grinding if desired.
• You can also add one potato to this dish if you substitute capsicum with cauliflower or cabbage.

More side dishes for dosa, rice, chapati

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Note: We originally posted this onion capsicum buthi in Oct 2015. It has now been modified in March 2024 with Expert Chef Tips, FAQs, Storage Instructions, etc.