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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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
- 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.
- I have used a combination of all three colored bell peppers. You can make this curry with just one color bell pepper too.
- 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
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Capsicum Zunka
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
- 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.
- I have used a combination of all three colored bell peppers. You can make this curry with just one color bell pepper too.
- When the curry is refrigerated or cools down fully, it tends to become a bit soggy. Nevertheless, there is no change in the taste.
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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
This post was originally published in October 2014. This has now been updated with fresh recipe card, process shots and pictures.
Manju says
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
Priya Suresh says
Loved simply ur method of adding besan to the zunka, will follow that method if am making zunka next time.
Hema says
Love this with rotis, I like to add some ajwain seeds to this curry..