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Home » Recipe Index » Side Dish For Chapati , Naan & Poori » Zunka with capsicum

Zunka with capsicum

May 26, 2021 By anusha 3 Comments

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Capsicum Zunka- A vegan curry made with Shimla Mirch and Besan. Zunka is a dry curry that has its origins in Maharashtra. Chickpea flour or Besan is a common ingredient in this style of curry. Traditionally, this dish uses only Chickpea flour and other spices. But I love adding bell peppers to it. Think of this as a chickpea flour and bell pepper scramble.

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capsicum zunka served in a orange ceramic casserole with parathas

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  • Method
  • Recipe Notes
  • Explore more bell pepper recipes
  • Capsicum Zunka
 

This recipe is an upgraded Maharashtrian Zunka. We can even call it Besanwali Shimla Mirch. Well, Besan is nothing but chickpea flour. And this is gluten-free and vegan. Shimla Mirch is capsicum or bell pepper in English.

When I married and came as a new bride and when I had the luxury of a cook at home, I was introduced to my husband s eternal favorite capsicum masala curry. And my love for capsicum grew more intense. Hence, it will not be an understatement if I tell that this blog has one too many Shimla Mirch recipes.

Ever since then, these colorful beauties have found a place in many dishes in my house ranging from one-pot rice recipes to this simple Maharashtrian curry. I was hooked to this curry for its name and the first time i made it, it became an instant hit with Mr.P. All the more reason to love bell peppers!

Method

In a pan, dry roast the gram flour until aromatic. Sieve thoroughly to remove lumps. Transfer to a plate to cool

Making Capsicum Zunka

Heat oil in the same pan and pop the mustard. Once popped, add coriander seeds, Hing, curry leaves Now throw in the onion and garlic and sauté till light brown. Now, add all the spiced powder along with salt and sugar and mix well.

Add capsicum next and fry till its just wilted. Turn heat to low. Using a sieve or a strainer, sprinkle the roasted gram flour gently and evenly all over the curry. Mix well. Cook for another 3 to 4 mins. Garnish with coriander leaves and serve hot with Rotis as a side dish.

Recipe Notes

  1. It is important to roast the chickpea flour on low flame. As this burns quickly, slow roasting on low flame gives evenly but slightly browned and nutty chickpea flour.
  2. I have used a combination of all three colored bell peppers. You can make this curry with just one color bell pepper too.
  3. When the curry is refrigerated or cools down fully, it tends to become a bit soggy. Nevertheless, there is no change in the taste.

Explore more bell pepper recipes

  • paneer bell pepper stir fry
    Indo Chinese Style Paneer Bell Pepper Stir Fry Recipe
  • Red Bell Pepper Chutney
    Red Bell Pepper Chutney Recipe
  • capsicum masala curry
    Capsicum Masala Curry Recipe
  • capsicum pulao
    Capsicum Pulao Recipe

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capsicum zunka served in a orange ceramic casserole with parathas
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Capsicum Zunka

This easy bell pepper and chickpea flour curry is amazing with hot Rotis or rice. Naturally vegan recipe.
Prep Time10 minutes mins
Cook Time25 minutes mins
Course: Mains, Vegetables
Cuisine: Maharashtrian, North Indian
Servings: 4
Calories: 146kcal

Ingredients

  • 2 c cubed Bell peppers
  • 1 c cubed Onion
  • 3 crushed Garlic cloves
  • 4 tbsp Gram flour chickpea flour/ besan/ kadala maavu
  • 1.5 tsp Coriander powder
  • 1.5 tsp Red chili powder Paprika
  • 10 Curry leaves
  • 1/2 tsp Sugar
  • 2 tbsp Oil
  • 1 tsp Mustard seeds
  • 1/2 tsp coarsely crushed Coriander seeds
  • 1/8 th tsp Hing
  • 1.25 tsp Salt or to taste
  • For Garnish
  • 1 tbsp finely chopped Coriander leaves

Instructions

  • In a pan, dry roast the gram flour until aromatic. Sieve thoroughly to remove lumps. Transfer to a plate to cool
  • Heat oil in the same pan and pop the mustard.
  • Once popped, add coriander seeds, hing, curry leaves
  • Now throw in the onion and garlic and saute till light brown.
  • Now, add all the spiced powder along with salt and sugar and mix well.
  • Add capsicum next and fry till its just wilted.
  • Turn heat to low.
  • Using a sieve or a strainer, sprinkle the roasted gram flour gently and evenly all over the curry.
  • Mix well.Cook for another 3 to 4 mins.
  • Garnish with coriander leaves and serve hot with rotis as a side dish.

Notes

  1. It is important to roast the chickpea flour on low flame. As this burns quickly, slow roasting on low flame gives evenly but slightly browned and nutty chickpea flour.
  2. I have used a combination of all three colored bell peppers. You can make this curry with just one color bell pepper too.
  3. When the curry is refrigerated or cools down fully, it tends to become a bit soggy. Nevertheless, there is no change in the taste.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 146kcal | Carbohydrates: 15g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 749mg | Potassium: 322mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2661IU | Vitamin C: 149mg | Calcium: 45mg | Iron: 1mg
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This post was originally published in October 2014. This has now been updated with fresh recipe card, process shots and pictures.

Filed Under: Indian Vegan Recipes, Side Dish For Chapati , Naan & Poori, Simple Everyday Curry Recipes, Vegan Recipes, Weeknight Dinner Ideas

Reader Interactions

Comments

  1. Manju says

    October 14, 2014 at 6:56 am

    I love capsicum zunka and I first had it at a friend's place along with aloo gobhi and rotis! I still make the same combo everytime I make zunka

    Reply
  2. Priya Suresh says

    October 9, 2014 at 6:50 pm

    Loved simply ur method of adding besan to the zunka, will follow that method if am making zunka next time.

    Reply
  3. Hema says

    October 9, 2014 at 4:25 pm

    Love this with rotis, I like to add some ajwain seeds to this curry..

    Reply

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Hi! I m Anusha. A very warm welcome to my blog Tomato Blues. I m an advocate by profession and chose to become a food blogger later. I live in Singapore with my husband and daughter. Tomato Blues – About The Author

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