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Capsicum Gojju (Bell Peper Gravy)

 Published 2009-Sep-10   Updated 2017-Nov-02

- Submitted by Dahlia

(Bell Pepper Tamarind Gravy, Kodamulagai Gojju, Capsicum Curry, Shimla Mirch ki Sabzi)

Today I am going to share a recipe from the regional cuisine of Karnataka. Recently, I went to the house warming function of one of my friends who hails from Udupi, Karnataka and got an opportunity to taste the traditional Karnataka meal. They had served us the Jowar roti (it’s just amazing!!), gojju, palaya, bajji and kesari bath along with conventional sambhar, rasam and stir fried curry. Gojju means sauce or gravy which is made using tamarind, tomatoes, commonly available vegetables, some spices ground with or without coconut pulp. It is closely similar to the kuzhambu of Tamilnadu or pulusu of Andhra Pradesh. On that amazingly delicious day, the meal had capsicum gojju. Thinly sliced capsicums in the colorful red gravy with the aroma of spices makes us long for more and more. The method of cooking is quite simple, less time consuming and can be made with ingredients readily available at home. This goes extremely well with idly, dosa, pongal, chapatti and even with toasted bread and rice. Go ahead and enjoy this innovative, lip smacking gojju and make each of your dinner a memorable one.

Recipe For Capsicum Gojju

Preparation Time: 10 minutes
Cooking Time: 30 minutes
Serves: 4


  • Capsicum (Bell Peppers) - 2 (I have used 1 green bell pepper and 1 red bell pepper)
  • Tomato - 1 (diced)
  • Garlic - 2 cloves (chopped)
  • Sambhar Powder - 1 tsp
  • Red Chilly Powder - 1 tsp
  • Coriander Powder - 2 tsp
  • Turmeric Powder - 1/2 tsp
  • Tamarind Pulp - 1 tsp/ Tamarind - cherry size (soaked in 1/2 cup water)
  • Jaggery - a small piece (optional)
  • Salt - as needed

For Seasoning

  • Oil - 2-3 tsp
  • Mustard seeds - 1/2 tsp 
  • Cumin seeds 1/2 tsp
  • Fenugreek Seeds - 1/2 tsp
  • Curry leaves - 1 spring 
  • Asafoetida - a pinch


  1. Heat the oil in a kadai and add the seasoning ingredients in the following order - mustard seeds, cumin seeds, fenugreek seeds, asafoetida and curry leaves.
  2. Add the chopped garlic cloves and fry for a minute.
  3. Add the diced tomatoes and capsicum. Add little salt, cover and let it cook till the veggies turn soft (about 5 minutes).
  4. Add the turmeric powder, chilly powder, coriander powder and sambhar powder and fry for 30 seconds.
  5. Next add the tamarind juice and jaggery (optional). Check for salt and cover it with a lid.
  6. Let the whole thing cook for about 10 minutes.
  7. Yummy gojju is ready to be served.

Serving Suggestion

  • Serve the tasty & warm gojju with steaming white rice or with chapatti.


  • Adding a paste of 4 tsp coconut gratings along with 1 teaspoon of roasted sesame seeds imparts a nice creamy texture to the gojju.
  • A handful of roasted peanuts and 2 teaspoons of roasted sesame can be powdered and added at the end to give a nice aroma and a nutty taste.
  • If the gojju is thin in texture, make a paste with 2 teaspoons of rice flour with water and add the same to gojju for a thick texture.
  • The same recipe can be made using brinjal, ladies finger, bitter gourd, pineapple, tomato and even shallot onions. You can also make plain tamarind gojju without adding any vegetables.

More Bell Pepper (Capsicum) Recipes

Stuffed Capsicum Stuffed Capsicum Capsicum Pulao Capsicum Pulao Capsicum Masala Capsicum Masala Capsicum Rice Capsicum Rice
See more ⟩⟩

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Comments (10)

Person   ()
what is the measurement for Tamarind pulp
Person   ()
I have mentioned that in the ingredients.
Person   ()
Hi, Made it today and loved it a lot. Awesome flavourful curry with very less effort. Thanks a lot
Person   ()
Thats good to hear.. Enjoy!!
Person   ()
Nice taste of south India......yummy
Person   ()
Thanks Navya.
Person   ()
Thanks Nandhini. Good to know that the site helps you a lot. You can join the group mailing list to receive alerts for newly added recipes. Subscribe using the 'Subscription Box' on the right top of the page.
Person   ()
Hey. . I must tell u this is an awesome site. . Im recently married and kinda first time into kitchen. . I found ur site really helpful. .and I've tried so many of ur recipes. . Thanks a ton. . I would like to know if u r adding and new recipes. .
Person   ()
i suppose this willl go well with chappati/poori. nice one. i have to try minus jaggery/tamarind pulp
Person   ()
yes.. we have it with rice or chappatti...

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Old Comments

Comment by Christa Kingston
    akka i tried.:-) It was so nice.:-)
Reply :-
    Thank you Christa.

Comment by Veena Furtado
    Hi.. I have tried this recipe it is yummy............
Reply :-
    Hi Veena, Thank You so much for trying the recipe and leaving your comments.

Comment by Chrissie Jackson
    So far this is my one of my favourite recipes. However, I have many more of yours to try! As a fairly novice Indian food cook, and someone who enjoys spicy, authentic Indian food, I can't wait to go through all of them. Thank you.
Reply :-
    Hi Chrissie, Nice to know that you liked the recipe. Do try out many more recipes and do ask if you have any questions. Once again thank you for taking the time to leave your comments.

Comment by aliasger vhora
    plz send me vegitable recipes
Reply :-
    Hi Aliasger, Thanks for your interest. You can add your email id to the mailing list using the 'subscription box' in the home page. You will get many more recipes right in your inbox.

Comment by yagna priya on 08 January 2010 17:10PM  
    hi recipes are very gud n useful .... but can u please post sme recipes to heart patients without salt please n gravy please please please please.. thank you
Reply :-
    Thanks for the comments. About recipes, I'm honestly not aware of what is required for heart patients. But i'll surely try to get some details and also find some recipes for you.


 Published by on and last updated on 2017-11-02.