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