Zunka or Jhunka is a traditional Maharashtrian dish made using chickpea flour and spices. This recipe uses capsicum with gram flour; hence, it is known as Capsicum Zunka! Jump to:What is Capsicum Zunka?Easy and Quick Capsicum Besan SabjiWhy You Will Love This SabjiIngredientsHow To Make Capsicum Besan SabjiHow To Serve Capsicum Besan BhajiStoring SuggestionsHelpful TipsMore Indian SabjiRecipe Card
How To Make Capsicum Besan Sabji
Preparations
Rinse the green peppers thoroughly with water, and remove the seeds and stalks. Then, cut them into cubes and set aside.
Roasting The Besan
Heat a pan on low-medium heat and add besan. Dry roast the besan until it is light and aromatic, and the rawness is removed.
Stir the besan continuously to prevent it from burning and changing its color. It will take about 5-6 minutes. Transfer the roasted besan to a bowl and set aside.
Making The Capsicum Besan Sabji
Heat the oil in the non-stick pan over medium heat. Add the mustard seeds and toast them until they start to pop.
Add the cumin seeds and allow them to sizzle.
Then add chopped green chilis and asafoetida and stir well.
Add diced bell peppers and mix well.
Then, add salt, turmeric powder, red chili powder, cumin powder, and coriander powder and mix well to combine. Sprinkle a few drops of water into the pan, and continue to cook the green peppers on medium heat.
Cook them for 6-8 minutes, until the bell peppers are crisp-tender, stirring occasionally.
Sprinkle one tablespoon of roasted besan all over the Sabji and mix well. Then, gradually add the remaining besan and mix well after each addition.
Add one or two tablespoon of water to the Sabji and mix well to coat the peppers with the besan. Continue to cook for 5-6 minutes, stirring occasionally, making sure the besan does not burn.
Finally, add sugar, amchur powder or lemon juice, crushed peanuts, and chopped coriander leaves.
Mix well, taste, and adjust the salt as needed. Turn off the heat and serve the Sabji hot.
How To Serve Capsicum Besan Bhaji
Capsicum Besan Sabji tastes great with plain Roti or Puri. It can be served with Paratha as well. This Shimla Mirch Besan Sabji is great for serving as a side dish with rice and dal or rice and Kadhi.
Storing Suggestions
Capsicum Besan Sabji tastes best the day it is cooked; however, leftovers can be stored in the refrigerator for up to two days. To reheat, microwave the Sabji for a few seconds or on the stovetop until heated.
More Indian Sabji
Recipe Card
This dish is very humble, easy, and quick to prepare. Try this recipe when you are running short of vegetables or can not figure out what to cook. Shimla Mirch Besan Sabji comes together within 15 minutes; how quick! On your busy weekdays, try this recipe when you look for an easy and quick Sabji to serve with Roti. The Sabji consists of stir-fried green peppers with gram flour and Indian spices. I like to make it spicy, but you can adjust the spice levels. Also, I have added roasted peanuts for a delicious crunch. However, you can skip it if you want. The essential step is to roast the besan until it is well-roasted and does not taste raw. While the green peppers provide a sweet and peppery taste, the besan gives the sabji a chunky but smooth texture.
