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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.
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. 

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