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CAPSICUM ZUNKA

Smitha Kalluraya
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Course Side Dish
Cuisine maharashtrian
Servings 4 serving

Ingredients
 

  • 2 big capsicum, -
  • 2 - 3 tbsps Gram Flour Besan
  • 1 medium size onion
  • 1 medium size Tomatoes, optional
  • 2 Green Chillies

Spice powders :

  • 1/2 tsp Turmeric / Haldi powder  
  • 1 tsp Red chilli powder
  • Salt, - As per taste
  • 1/2 tsp Aamchoor / Dry Mango Powder, Raw /   powder
  • 2 tsp Coriander/ Dhania powder
  • 1 tsp Cumin /Jeera powder
  • 1/2 tsp Garam Masala powder, (optional )

To temper :

  • 1 tsp Mustard seeds
  • 1/2 tsp Cumin Jeera Seeds
  • a few Curry Leaves
  • a pinch Hing
  • 1 Red Chilli
  • 3 - 4 tbsp Oil

Instructions
 

  • De seed the capsicum and dice.Chop onion and green chilli.
  • Dry roast besan till aromatic on low medium heat.This will take 3-4 mins.Transfer to a bowl and keep aside.
  • In a pan / kadai ,Keep oil.Add mustard and jeera.When they splutter,add hing ,curry leaves and red chilly.Later add green chillies and onion.Fry till they turn translucent.
  • Next add capsicum.Cook uncovered for abt 5-6 mins stirring in intervals.
  • When capsicum is done 50 %, add haldi,salt,red chilli powder,amchoor powder,dhania powder and jeera powder.Mix well .Continue sauteing .
  • When capsicum is done 75 % ,sprinkle besan little by little, 1 tbsp at a time.Combine well so that no lumps are formed.Then gradually sprinkle the rest of the gram flour while mixing the sabzi well.
  • After you have mixed in all 3 tbsp of besan , add 1-2 tbsp oil and garam masala powder.Mix well . Cook on medium high heat for another 3-4 minutes so that all masala is quoted well to capsicum and besan.If you don't want to use oil, sprinkle little water.
  • Switch off the flame and serve them hot with Roti .

Notes

  1. Roast besan in medium low flame only. Have some patience.Roasting the flour properly till you get nice aroma is an important step in this sabzi. Else in the end product, you might feel raw gramflour taste.Roasting them on high flame might also burn them..
  2. It is advised to add besan to capsicum in small steps. Dumping together the whole quantity without properly mixing may lead to formation of besam lumps which would not taste good.
  3. Authentic zunka calls for more oil.If you are ok with it proceed n add. the quantity of oil makes a lot of difference to the texture and taste. They would be very soft and creamy. However if you are calorie conscious, never mind. Cut a few tbsp of oil and instead sprinkle little water. Once you get used to this, you will the one with less oil is more tasty.
  4. The above version is little dry dish. But if you want it to be little mushy , you can add tomatoes instead amchoor.