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Konkani Onion Capsicum Buthi (Bhutti), Easy side dishes for dosa, rice, chapati.
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5 from 9 votes

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.
Prep Time10 minutes
Cook Time20 minutes
Course: Dinner, Lunch
Cuisine: South Indian
Diet: Gluten Free, Vegan
Servings: 4
Calories: 136kcal
Author: Kushi

Equipment

Ingredients

  • 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: 136kcal | Carbohydrates: 7g | Protein: 1g | Fat: 12g | Saturated Fat: 10g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 296mg | Potassium: 171mg | Fiber: 3g | Sugar: 3g | Vitamin A: 932IU | Vitamin C: 41mg | Calcium: 18mg | Iron: 1mg