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    Home » Delicious-Sides » Capsicum Zunka/Capsicum and besan ki subzi

    Capsicum Zunka/Capsicum and besan ki subzi

    Nov 9, 2020 · Modified: Jan 31, 2021 by Priya_Srinivasan ·

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    Capsicum Zunka or Jhunka, a Maharashtrian speciality dish made with besan flour/gram flour and simple pantry spices.

    capsicum zunka

    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.

    capsicum and besan subzi

    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.

    Lunch plate with dal and zunka

    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 tablespoon 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

    Zunka or Jhunka, is a Maharashtrian speciality dish made with besan flour/gram flour and simple pantry spices.
    No ratings yet
    Print Pin Rate
    Course: Main Course, Side Dish, Sides
    Cuisine: Indian
    Keyword: Capsicum zunka recipe, How to make zunka, Roti side-dish, Side-dish for rice/roti
    Prep Time: 5 minutes
    Cook Time: 25 minutes
    Total Time: 30 minutes
    Calories:

    Ingredients

    • 4 nos Capsicums cut into cubes
    • 4 tablespoon besan/chickpea flour/gram flour
    • 2 nos green chilies slit lengthwise
    • 1 no large onion thinly sliced
    • ½ teaspoon red chili powder
    • 1 tsp coriander powder
    • ¾ teaspoon salt or to taste
    • ¼ teaspoon turmeric powder
    • ½ teaspoon garam masala

    Tempering

    • 1 tablespoon coconut oil + 2 tablespoon extra or any vegetable oil
    • ½ teaspoon mustard seeds
    • ¼ teaspoon hing/asafoetida
    • a sprig of curry leaf

    Instructions

    • 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 tablespoon 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 tablespoon 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. 

    Video

    Disclaimer

    I m not a Doctor or a Nutritionist The Nutrition information provided above comes from the plugin and is only an estimate.

    Tried this recipe?Mention @Icampinmykitchen or #icampinmykitchen
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    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.

    Shimla mirch zunka

    If you have tried this recipe and like it, give it a star rating or let me know in the comments below. You could also share it with me on Instagram using #icampinmmykitchen and tagging me @priyasrinivasan.
    You could follow me and my recipes on  Facebook |  Instagram  | Pinterest  | twitter

    More interesting side-dishes

    • Capsicum & corn subzi
    • Vegetable stew
    • Bhindi masala

    Do you like the recipe,PIN IT

    capsicum zunka pin

    An old post from 2012, updated with content for better engagement

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    Reader Interactions

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    1. Akila

      June 14, 2012 at 4:37 pm

      Very yummy yummy…Regards Akila

      Reply
    2. Shobha

      June 14, 2012 at 3:25 pm

      Nice .. I make it plain.

      Reply
    3. Unknown

      June 14, 2012 at 5:22 pm

      looks yum and nice curry.

      Reply
    4. Gayathri NG

      June 15, 2012 at 1:43 am

      Delicious thoran, sounds inviting!!

      Reply
    5. Rajani

      June 15, 2012 at 3:26 am

      Zunka with capsicum is nice idea, great accompaniment. Now on my to-try list.

      Reply
    6. Priya Suresh

      June 15, 2012 at 7:25 am

      Delicious and super flavourful zunka.

      Reply
    7. Spice up the Curry

      June 15, 2012 at 12:00 pm

      this recipe sounds yummy. great one

      Reply
    8. Jyoti Babel

      July 26, 2017 at 5:03 pm

      good one. I love capsicums and I am sure this tastes yum.

      Reply
    9. Srividhya

      July 27, 2017 at 2:45 am

      Love the awesome curry and your white servewares are amazing.

      Reply
    10. Rafeeda AR

      July 27, 2017 at 5:35 am

      I love that this recipe is really simple and easy to make… lovely video… those plates are really pretty…

      Reply
    11. Mayuri Patel

      July 30, 2017 at 3:35 am

      Yummy dry sabji. I'll try it with capsicums. I usually make something similar using finely chopped radish and the radish leaves.

      Reply
    12. cookingwithsapana

      July 31, 2017 at 11:01 am

      I love capsicum but others in family don't. I am going to try this zunka for myself.

      Reply
    13. Chef Mireille

      August 08, 2017 at 3:05 am

      nice veg curry and loving your videos

      Reply
    14. Jayashree

      August 08, 2017 at 4:28 pm

      Such a simple and flavorful recipe.

      Reply

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