Capsicum Zunka

When I was working in Bangalore, I wait for the break time in the office. Our team members are from different parts of India. And the most of the homemade delicacies they bring are scrumptious.

I have learned several new recipes during my stay in Bangalore. One day when one of my team member got this subji. I was surprised. And she said they call it Zunka. She is a North Indian and her family was settled many years back in Karnataka. I kept wondering about the weird name of this recipe. It has a unique mouth watering smell and taste. And obviously it is nutritious. The best part is it has the least effort to prepare this dish.

So on a lazy weekend I decided to try this…

This recipe serves 2 people

• Gram flour | Besan  – 1/2 cup
• Green Capsicum – 1 big , washed well
• Ginger, finely chopped – 1 teaspoon
• Refined Oil – 1 tbsp
• Red chili powder – 1 teaspoon
• Turmeric powder – 1/4 teaspoon
• Water –  3/4 cup
• Asafoetida (hing) – a tiny pinch
• Salt to taste

You have to,

• Dry roast the besan in a pan on low flame till raw smell disappear.Do not burn . Remove from flame and keep aside.
• Remove seeds and tip of capsicum. Cut into small square pieces.

You have to

• Heat oil in a pan on medium flame. 
• Add asafoetida and ginger. Saute for a minute
• Add red chili, turmeric powder and capsicum. Stir fry well.
• Close with a lid and allow to cook. 
• After 3-4 minutes open and saute
• add water and allow to boil well. 
• Add salt followed by gram flour.
• Reduce the flame to low.
• Keep stirring so that the gram flour absorbs all water. By then it will be cooked.
• It take hardly 2-3 minutes.
• Serve with phulka or chapatti