Capsicum Zunka recipe
Easy to make Capsicum besan dry curry recipe
Servings: 3
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.
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