Capsicum Zunka – Capsicum Besan Subzi Recipe
A quick curry using capsicum and chick pea flour that is served as a side dish with chapthis or rice.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
- Capsicum - 2 large
- Besan or chickpea flour - 3 tbsp
- Onion – 1
- Garlic – 4 pods
- Green chilies – 1
- Turmeric powder – 1/2 tsp
- Coriander powder – 3 tsp
- Red chili powder – 1 tsp
- Mustard seeds – 1/2 tsp
- Cumin seeds – 1/2 tsp
- Asafetida - 2 pinch
- Curry leaves – 1 sprig
- Salt – to taste
- Oil – 2 tbsp
Cube the capsicum and keep aside. Chop the onions and green chilies finely. Smash the garlic pods with the skin and keep aside.
Heat a pan and dry roast the besan over low flame till the aroma arises. Keep roasting continuously and make sure that the color does not change. This should take 2-3 mins. Transfer to a bowl.
Heat the same pan with oil. Add mustard seeds and when it crackles, add cumin seeds and asafetida and cook for 10 seconds.
Now add finely chopped onion, green chilies, garlic, curry leaves and sauté over medium flame till the onions translucent.
Now add the cubed capsicum, salt and cook for 5-6 mins till the capsicum wilts and gets partly cooked.
Add turmeric powder, red chili powder, coriander powder, mix well and cook for 5 more mins till the capsicum gets cooked completely.
Now sprinkle 1 tbsp of roasted besan all over the curry and mix well. Then gradually sprinkle the rest of the gram flour while mixing the curry well.
Cover the pan partly with a lid and cook the curry over medium flame for 5 more mins.
Remove from fire, garnish with coriander leaves and serve hot with either rice or chapathis.