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Capsicum (Green Pepper) Zunka

Today’s recipe is a quickie! A very easy to make capsicum curry, which is high on flavor and taste. Green peppers are called ‘Capsicum’ in India. This curry is from the state of Maharashtra and this is another recipe I learnt from Hema aunty. Aunty had made this with spring onions, and it was soooo tasty!! The flavor of besan (chickpea flour) with the vegetables is amazing! I’ve used capsicum here and made a few alterations. You can follow the same procedure with cabbage, methi (fenugreek) leaves or spring onions. If you do not have any vegetables on hand, go ahead and make this with just onions and it will still taste great! This Zunka can be served with roti or rice.

Tip: Make this recipe in a NON-STICK kadhai for easy clean up!


Capsicum (Green pepper) – 2 large (chopped into 1/2 inch cubes)
Onion – 1 medium (chopped)
Garlic – 2 large cloves (chopped)
Besan (chickpea flour) – 4 Tbsp
Kasuri Methi – 1 Tbsp (optional)
Turmeric powder – 1/4 tsp
Red chilli powder – 1 tsp (more or less to taste)
Coriander powder – 1 Tbsp
Hing (asafoetida) – 1/8 tsp
Mustard seeds – 1/2 tsp
Cumin seeds – 1 tsp
Curry leaves – a few
Salt – to taste
Lemon juice – as required (optional)
Oil – 2 Tbsp


  • Dry roast the besan on low-medium heat until aromatic (about 6-8 minutes). Keep aside.
  • Heat oil in a non-stick kadhai (pan/wok). Add the mustard seeds and let them splutter. Then add the cumin seeds, curry leaves and hing. After 30 seconds, add the chopped onions and garlic, with a pinch of salt and saute for 2-3 minutes.
  • Add the turmeric powder and cook until the onions are light brown. Then add the red chilli powder and coriander powder and cook for a minute. Then add the cut capsicum and cook uncovered, stirring frequently, for 10-15 minutes, until the capsicum is almost cooked through.

Tip: If you cover the capsicum while cooking, it will lose its bright green color.

  • Then gradually add the besan, 1 Tbsp at a time. Make sure you have evenly mixed in the first Tbsp before adding the next one. This will prevent the formation of large lumps of besan which are not very pleasant to eat! After you have mixed in all the 4 Tbsp of besan, cover and cook for 7-8 minutes. Then remove the lid and add the kasuri methi (crushed in betweek your palms). Cook on medium high heat for 3-4 minutes.

Remove from heat and add the juice of a lemon if you would like to. Serve hot!





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