Capsicum & Cashewnut Sukka

This is a 'Capsicum Cashewnut Sukka' based on the 'Goan Sukka Masala'. This is another recipe that's special to me. I had many green bell peppers / capsicums lying in my refrigerator lately after Christmas and New Years food preparations. Decided to make some veg preparation with them (needed a break from non-veg food). Thought of preparing Capsicum with the Goan styled sukka masala. Then decided to add cashewnuts as well to make it richer. So, here goes my Capsicum & Cashewnut Sukka Recipe. Do give it a try , trust me ...You will love it !
  • Passive
    30 minutes
  • Prep
    15 minute
  • Cook
  • Servings
    4-6 People


For the Masala:-
  • 1/2 tsp Cumin seeds
  • 1 tsp Coriander seeds
  • 1 tsp Fennel seeds
  • 4 cloves
  • 12 Black Pepper Corns
  • 1/2 inch Cinnamon stick
  • 4-5 Dry Kashmiri chilies
  • 1/3 cup Fresh grated/shredded coconut
  • 1/2 tsp Turmeric powder
Other Ingredients:-
  • 2 medium sized Onions (Chopped into cubes)
  • 3 large Green Bell peppers / Capsicum (Chopped into 1/4 inch cubes,about 2 1/2 cup capsicum)
  • Salt (as per taste)
  • 20 Cashewnuts (halved and soak in water for 30 minutes)
  • 1 tsp Ginger garlic paste
  • 1/2 Freshly squeezed lemon juice
  • 4-5 tbsp Oil
  • 2 tbsp Coriander leaves (chpped)


Prepare the Masala:-
  • 1 Dry roast the masala spices on a pan (except turmeric powder). Keep it aside in a plate. Dry roast the coconut. Keep aside in plate. Let them cool completely.
  • 2 Grind the roasted coconut and spices finely with turmeric powder and sufficient water to make a thick masala paste. Keep aside.
Prepare the Sukka:-
  • 3 In a skillet, add oil. Fry the onion till soft. Add the bell peppers. Fry for about 5 minutes.(Don't overcook capsicum).
  • 4 Add the ginger garlic paste, fry for one minutes. Next, add the masala paste. Mix well.
  • 5 Cook for 3-4 minutes. Add salt as required.
  • 6 Add the soaked cashewnuts. Cook for another 5-7 minutes. Adjust salt if required.
  • 7 Serve with chopped coriander and lemon juice.

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