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5 from 2 votes

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
Course: Side Dish
Cuisine: Indian
Servings: 4
Author: Radhika


  • 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.