Capsicum Zunka Recipe – Sharmis Passions

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.

 If you’re looking for a dry sabzi that’s little different from the usual ones, then this is a good choice. The nutty flavor of besan blends well with the slight crunch of capsicum. It gets done in just 20–25 minutes so perfect for busy mornings or even a quick dinner side. We usually make it when we want something light but still flavorful.

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About Capsicum Zunka

Capsicum Zunka is a dry sabzi kind of recipe that’s popular in Maharashtra and some parts of Karnataka as well. It’s usually made with just green capsicum and besan but you can use any color capsicum also. The main highlight of this dish is the roasted gram flour that coats the veggies and gives that slight nutty flavor.

The texture of this sabzi is a mix of soft onions and slightly crisp capsicum here and there. Roasting besan properly is the most important step – it helps remove the raw smell and gives a nice aroma while cooking. This is one of those side dishes which may look very simple but tastes really good with hot rice or chapathi.

If you like dry sabzis that doesn’t have too much oil or masala, then this will suit you. You can even adjust the amount of besan and spices as you like. Some people even add crushed peanuts to this for more crunch but I have kept it plain this time.

I usually make this whenever I have some leftover capsicum pieces of different colors. It gives a nice color to the dish and taste also becomes little better. Best part is, it needs no tomato or coconut, so beginner-friendly also.

Capsicum Zunka is nothing but a simple stir fry with Capsicum(Bellpepper) and besan flour as main ingredients. It is a very easy subzi that takes very less time to make and goes well with rotis and pulaos too. This can be made as a stuffing for kathi roll too.

Capsicum Zunka Ingredients

• Capsicum – I have used chopped capsicum here. It gives a slight crunch and goes well with roasted besan. You can use only green capsicum or mix of colors also.
• Besan flour – This is the main ingredient that gives taste. I dry roast it for few minutes just until the raw smell goes. It gives that nutty flavor and nicely coats the veggies.
• Onion – I have used finely chopped onions here. You can slice them and use it too.
• Garlic – I have added freshly chopped garlic.
• Red chili powder & coriander powder – These are the basic spice powders I used here. Chili adds spice, color and coriander adds nice flavor.
• Oil – Used for tempering and also while roasting besan. I add little more in between if it becomes too dry or starts sticking. Any regular cooking oil is fine.
• Mustard seeds & jeera – These are for tempering and adds a nice flavor base.
• Green chili & curry leaves – I added 1 green chili and few curry leaves for aroma. You can skip green chili if making for kids.

Why This Recipe Works

• It uses only basic ingredients but gives such nice flavor.
• Comes together quickly, good for weekday meal or lunchbox.
• Roasted besan gives a unique nutty coating to the veggies.
• It goes well with both roti and rice, very versatile sabzi.
• Doesn’t need any tomato, coconut or fancy masala.

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How to make Capsicum Zunka Recipe Step by Step

1.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.

2.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.

3.Fry for 2 minutes then add required salt, red chilli powder and coriander powder. Mix well. Thn add roasted besan flour.

4.Keep sauteing and roast well.Add oil in between if its starts to stick. When it becomes golden switch off.

Serve with phulka!

Expert Tips

• 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.

Serving and Storage

Serve this hot with phulka, chapathi, or even plain rice and dal. It also works well as a dry lunchbox sabzi. You can store leftovers in the fridge for a day. Reheat in pan or microwave before serving. Try not to keep for too long as the besan may become dry.

FAQS

1.Can I skip onion and garlic?

Yes, just skip. It still turns out tasty.

2.Can I use only green capsicum?

Yes, I used mixed ones but plain green capsicum is totally fine.

3.Why is my besan tasting raw?

Maybe it was not roasted long enough. Always dry roast it on low flame till you get the aroma.

4.Can I add peanuts to this?

Yes, some versions add crushed roasted peanuts. It gives a nice crunch and goes well with besan.

5.Can I skip curry leaves?

You can, but curry leaves gives a nice flavor. If available, try not to skip.

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