Capsicum Zunka Recipe
Capsicum Zunka is a quick and tasty stir-fry that pairs well with roti, phulka or even simple rice and rasam. Zunka is a Maharashtrian subzi prepared using chopped capsicum, onion and roasted besan, flavored with basic spice powders. This dish is very simple to make and doesn't need any grinding or special masala. It is mildly spiced so even kids would enjoy it.
Servings2 people
Ingredients
- ½ cup capsicum
- 1 tablespoon besan flour
- 1 small big onion
- 1 teaspoon garlic
- 1 teaspoon red chilli powder
- ½ teaspoon coriander powder
- 1 tablespoon oil
- salt to taste
TO TEMPER:
- 1 teaspoon oil
- ½ teaspoon mustard seeds
- ½ teaspoon jeera
- 1 small green chilli
- few curry leaves
Instructions
- Dry roast besan flour for 3-5 minutes in low flame, it should not change color but the raw smell should not be there. Set aside.
- Chop capsicum and keep it ready. I used tri-colored capsicum.
- In a pan heat a teaspoon of oil , add the items listed under ‘to temper’, then add garlic and onion and fry till onions turn transparent.
- Then add capsicum. Fry for 2 minutes then add required salt, red chili powder and coriander powder. Mix well.
- Then add roasted besan flour. Keep sauteing and roast well.
- Add oil in between if its starts to stick. When it becomes golden, switch off.
- Serve Capsicum Zunka with phulka!
Notes
- Roasting besan – Make sure to roast the besan on low flame till the raw smell goes off. I usually stir it for 3–5 minutes until you get slight nutty aroma. Try not to let it brown.
- Avoid dry texture – If it starts to get too dry while roasting, I add a spoon of oil or sprinkle little water. That helps coat everything nicely and doesn’t turn hard.
- Capsicum cooking – Don’t overcook capsicum. I usually sauté just 2–3 minutes so it keeps the crunch. If overcooked it becomes too soft and loses taste.
- Besan sticking – Besan can stick to the pan while roasting. I keep stirring and use non-stick pan sometimes. Also, add few drops of oil while roasting if needed.
- Spice level – I keep this mildly spiced, but you can increase red chilli or even add a pinch of garam masala if you like stronger masala taste.
Nutrition Facts
Capsicum Zunka Recipe
Amount Per Serving (75 g)
Calories 144
Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g6%
Trans Fat 0.04g
Polyunsaturated Fat 3g
Monounsaturated Fat 6g
Sodium 99mg4%
Potassium 237mg7%
Carbohydrates 13g4%
Fiber 4g17%
Sugar 5g6%
Protein 2g4%
Vitamin A 1472IU29%
Vitamin C 55mg67%
Calcium 33mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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