Capsicum Zunka/Capsicum and besan ki subzi/Capsicum and gram flour dry curry

Zunka or Jhunka, is a Maharashtrian speciality dish made with besan flour/gram flour. The dish can be made with other veggies like okra, cabbage and also with greens like methi.   The dish is also popular in Goa and Karnataka. It is said to go well with Bhakra Joladda roti and also called jhunka bhakar. (Wikipedia)

I made this dish for Blog Hop Wednesday, an event organized by Radhika of Tickling palates. I was paired with ShreeZ Kitchen, I chose this simple dish from her blog and made for our dinner that day.
It took me almost 5 years to update the pictures for this delicious curry. Once we start cooking a particular dish, we try to change it to suit our taste and style. Likewise, this recipe today has undergone much changes from the original recipe i made before.  But we totally love this dish, for its simplicity,yet amazing flavors. 

It takes just 20 minutes to make this curry, so it is great to make when you are in a hurry or when u have surprise guests and don’t want to spend too much time in the kitchen. Do try it and let me know how you liked it.

Here is the Video Link on how to make this curry

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Ingredients (Serves 4) Recipe updated on 25th july 2017

4 nos Capsicum,cut in to cubes
4 tbsp Besan/Chickpea Flour/Gram Flour

1 large onion, thinly sliced
2 nos green chilies, slit lengthwise
1/2 tsp Red chilli Powder 

1 tsp coriander powder
1/4 tsp turmeric powder
a pinch of garam masala
1 tsp salt or to taste

1 tbsp coconut oil/or any cooking oil
1/2 tsp mustard seeds
1/4 tsp asafoetida/hing
4-5 nos curry leaves

  • Wash and capsicums into cubes. Thinly slice the onions and slit the chilies lengthwise.
  • In a wide pan, add besan/chickpea flour/gram flour and dry roast it for a minute until the color changes to a golden brown, take care not to burn the flour. Keep the flame simmer, while roasting. 
  • Remove the roasted flour on to a clean plate. Now in the same pan, heat oil given Tempering‘, splutter mustard seeds, add hing and curry leaves. Next add sliced onions and green chilies, saute until onions translucent.
  • Next add the cubed capsicums, and saute for a minute or two. To this add red chili powder, coriander powder, turmeric powder. Mix well.
  • Cover and cook for 5-8 minutes, until the capsicums are half-done. Remove the cover, add salt and mix well.
  • Add 2 tbsp of water to the curry, mix well and cover and cook for 8-10 minutes. By this time, capsicums would have cooked well. Now, slowly add the roasted besan/chickpea flour to the subzi and stir well.
  • Do not add the flour all at once, add it in batches and stir as you add. After adding flour let it cook for another 8-10 minutes in a simmer flame.
  • It might first look as if the curry is all clumped up together, add a tbsp of oil to the subzi and mix, as the flour gets crisp, the subzi will separate.
  • After 5 minutes, remove from heat, garnish with fresh coriander leaves and serve hot with roti or rice. 
If you are interested in the aluminium kadai i have used in my cooking video, you can buy it online through amazon, do check the link below