• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
I camp in my kitchen
  • Home
  • Recipe Index
  • Subscribe
menu icon
go to homepage
  • Recipe Index
search icon
Homepage link
  • Recipe Index
×
Home » Delicious-Sides » Capsicum Zunka/Capsicum and besan ki subzi

Capsicum Zunka/Capsicum and besan ki subzi

Nov 9, 2020 · Modified: Apr 26, 2025 by Priya_Srinivasan ·

Sharing is caring!

Jump to Recipe Jump to Video Print Recipe

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 minutes
Cook Time: 25 minutes minutes
Total Time: 30 minutes 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
For Recipe VideosSubscribe & Follow @Icampinmykitchen on Youtube

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

More Delicious-Sides

  • Simple vegetarian lunch with rice, potato peas dal and paneer
    Aloo Methi Matar Dal | Potato Dal | Lunch Thali #15
  • Puli kootu with frozen vegetables
    Mixed Vegetable Puli Kootu | Tangy Vegetable Stew | Lunch Thali #14
  • Ek Thali dal in a serve ware on the dining tabe
    Ek Thali Dal | Mixed Vegetables & Spinach Dal | Lunch Thali #13
  • Langarwali dal
    Langarwali Dal | Amritsari Dal | Pressure Cooker Recipe Punjabi Dal

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  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

Primary Sidebar

Newsletter Sign-up

Get a free e-book containing 5 easy vegetarian recipes.

Youtube :Latest Video in the Channel

https://youtu.be/OdLcoJjJwwQ

Footer

↑ back to top

Copyright © 2020 Brunch Pro on the Brunch Pro Theme

AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES.

Privacy Policy

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required