Capsicum dry curry | Capsicum Zunka

Capsicum dry curry | capsicum besan subzi – Easy to make Maharastrian style capsicum zunka recipe

Capsicum | Bell pepper: so far, I have used it in sambar, paneer curries, and other north Indian side dishes, but never tried a recipe with only capsicum, especially a dry curry. This recipe I learnt from my friend, who taught me the Spring onion curry, and this capsicum curry was enjoyed by everyone at home, even the little one who hates capsicum. I served this curry with Jeera rice and dal tadka (recipe coming next). Now let’s see how to make this capsicum besan subzi.

• Gajar matar subzi recipe| Carrot peas subzi
• Aloo Baingan recipe | Potato and eggplant subzi
• Capsicum rice recipe
• Carrot capsicum raita | raita recipes
• Mixed vegetable curry recipe

Print Pin

No ratings yet

Capsicum Zunka recipe

Easy to make Capsicum besan dry curry recipe

Course Accompaniments, Main Course

Cuisine Indian

Keyword Dry curry

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 3

Author Jeyashri suresh

Ingredients

• 2 capsicum Big
• 1 onion
• 1 tsp red chili powder
• ½ tsp coriander powder
• ¼ tsp jeera powder
• 3 tsp oil
• 4 tbsp gram flour kadalaimaavu
• Salt to taste
• ¼ tsp garam masala

Instructions

• Wash the capsicum and chop it into small cubes. Discard the seeds.
• Finley chop the onions. In a non-stick pan, add oil and add the cumin seeds. Add the finely chopped onions and cook till they become translucent.
• Add the besan (kadalaimaavu) and dry roast it in a low flame for 7-9 minutes.
• Now add in the chopped capsicums and add the red chilli powder, coriander powder, jeera powder, salt, and garam masala.
• Let this cook on a medium-low flame. Stir in between without getting burnt.
• Saute well till the besan gets cooked and leaves a pleasant aroma.
• Do not cover and cook, as it will leave water and make the curry soggy.
• Switch off the flame. Capsicum Besan subzi is ready to serve. Serve hot with roti or rice.

Tried this recipe?Mention @jeyashris kitchen or tag #jeyashriskitchen!

Like our videos ?Subscribe to Jeyashris kitchen!

Notes

• You can add Sambar powder instead of red chilli and coriander powders.

• Tri-colored capsicum can be used to make the subzi more colourful.

• Capsicum zunka pairs well with South Indian and North Indian meal

METHOD:

• Wash the capsicum and chop it into small cubes. Discard the seeds.
• Finley chop the onions. In a non-stick pan, add oil and add the cumin seeds. Add the finely chopped onions and cook till they become translucent.

• Add the besan (kadalaimaavu) and dry roast it in a low flame for 7-9 minutes.
• Now add in the chopped capsicums and add the red chilli powder, coriander powder, jeera powder, salt, and garam masala.

• Let this cook on a medium-low flame. Stir in between without getting burnt.
• Saute well till the besan gets cooked and leaves a pleasant aroma.
• Do not cover and cook, as it will leave water and make the curry soggy.

• Switch off the flame. Capsicum Besan subzi is ready to serve. Serve hot with roti or rice.

Note:

• You can add Sambar powder instead of red chilli and coriander powders.
• Tri-colored capsicum can be used to make the subzi more colourful.
• Capsicum zunka pairs well with South Indian and North Indian meal