Capsicum Zunka or Jhunka, a Maharashtrian speciality dish made with besan flour/gram flour and simple pantry spices.
Zunka, a flavorsome dry curry that pairs well with rice and rotis. A pretty quick recipe that can be made easily on a busy day, so it is apt for lunch boxes. Gram flour, called as “kadalai maavu” in tamil and “besan” in hindi. Capsicum zunka, also called as besan wali shimla mirch.
The dish can be made with other veggies like okra, cabbage and also with greens like methi. It takes just 30 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.
How to make this subzi
Firstly we need to roast the chickpea flour/besan until it is aromatic and golden. Take care while roasting, do not burn the flour, keep the flame simmer and roast.
Remove the besan to another plate, add oil, temper with mustard, hing and curry leaves. Saute onion and chilies, until onions turn translucent. Next add cubed capsicums, followed by the spice powders. Cover and cook until the capsicums are half done.
Add salt to the curry, and if you feel the masalas are burning, sprinkle water. Once the capsicum is almost done, it is time to add besan to the subzi. Add besan in batches, if you dump it all at once, they will clump together into one big mass.
Keep stirring as you add the flour, add 1 tbsp of oil to the subzi, this will help it getting the besan crisper, at first it might look as if the besan is clumped with the vegetable, as you keep stirring and add oil, it becomes crisper and separates. Once done, remove from stove, garnish with fresh coriander leaves and serve warm.
Capsicum Zunka | Capsicum and besan ki subzi
- 4 nos Capsicums cut into cubes
- 4 tbsp besan/chickpea flour/gram flour
- 2 nos green chilies slit lengthwise
- 1 no large onion thinly sliced
- ½ tsp red chili powder
- 1 tsp coriander powder
- ¾ tsp salt or to taste
- ¼ tsp turmeric powder
- ½ tsp garam masala
- 1 tbsp coconut oil + 2 tbsp extra or any vegetable oil
- ½ tsp mustard seeds
- ¼ tsp hing/asafoetida
- a sprig of curry leaf
- 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 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 3-5 minutes, until the capsicums are half-done. Remove the cover, add salt and 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 1 or 2 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.
Zunka is the most prefered subzi with capsicum at home. Both my kids hate capsicums and the only way they prefer to eat it is as zunka. They make a delicious side with both roti and rice, in fact when i made them recently i served it with rice.
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