CAPSICUM ZUNKA RECIPE / TRI-COLORED CAPSICUM ZUNKA RECIPE / MAHARASHTRIAN ZUNKA RECIPE / NORTH INDIAN SIDE DISHES / DRY STIR FRY RECIPE / PORIYAL / JUNKA / SABZI / SABJI / SABSI RECIPE / BELLE PEPPER ZUNKA RECIPE / HOW TO MAKE CAPSICUM ZUNKA?/ STEP BY STEP PICTURE CAPSICUM ZUNKA RECIPE / VEGETARIAN SIDE DISHES / EASY VEGETARIAN STIR FRY RECIPE / NORTH INDIAN VEGETARIAN SIDES / ROTI SIDE DISH / PARATHA SIDE DISH / MARATHI RECIPES / TRI-COLOUR BELL PEPPER STIR FRY WITH BESAN / CAPSICUM STIR FRY / CAPSICUM FRY / VEGGIE STIR-FRY WITH BESAN
|Onion||1 medium size (chopped into big pieces) or (about 1/2 cup)|
|Red Capsicum / Bell Pepper||1 medium size (chopped into big pieces) or (about 1/2 cup)|
|Green Capsicum / Bell Pepper||1 medium size (chopped into big pieces) or (about 1/2 cup)|
|Yellow or Orange Capsicum / Bell Pepper||1 medium size (chopped into big pieces) or (about 1/2 cup)|
|Ginger||1 Tablespoon (crushed or finely minced)|
|Garlic||4 Cloves (crushed or finely minced)|
|Mustard seeds||1/2 teaspoon|
|Cumin seeds||1/2 teaspoon|
|Bengal Gram flour / Kadalai Maavu / Gram flour / Besan flour||4 Tablespoons|
|Turmeric powder||1/4 teaspoon|
|Red Chili Powder||3/4 teaspoon|
|Dhania / Coriander powder / Malli thool||1 teaspoon|
|Salt||1 teaspoon (or as needed)|
|Sugar||1 generous pinch|
Roughly chop the onions and coloured peppers… almost size of a scrabble board checkers. Just slightly into big chunks than small, they shrink a bit while sauteing.
Using a kadai, lightly dry toast/roast the gram flour/ Besan / Kadalai Maavu to just wake up the flavour. This step is not essential but you will notice slight added flavour in your final dish.
Now heat oil in kadai, preferably non-stick or heavy bottomed aluminum pan, as you need to scrape quite a bit to avoid burning. Temper with mustard and cumin seeds. Add ginger & garlic and saute for a minute. Add the chopped onions and bell peppers / capsicum with a pinch of sugar. Saute for few minutes over medium flame, cook until slightly tender but firm. Do not cook them till death, we need good colour, firmness & crunch to the veggies.
Now bring the flame down to low, slowly add the besan flour, red chili powder, coriander powder, turmeric powder and salt. No water necessary, the water from salt and the veggies should help to curl up the Besan flour. Keep stirring and scrapping until it forms small lumps and eventually curl up like small beads. Saute until the mixture turns like a dry stir-fry with all the besan flour rolled into tiny beads. The consistency should resemble like puttu 😉 , something like thick usili mix. Keep sauteing for 3 to 4 minutes and switch off. One friend also suggested adding few drops of lemon juice at the end, but was making the dish little sour, so.. you be the best judge. Here is a closer look for you…..
Serve hot with chapati / roti / paratha. I’ve tried this with sambar, rasam and curd rice too – they compliment well!
- Serve 3- 4 adults.
- Ginger & Garlic is optional.
- You can choose any veggie of your choice and follow the recipe. Try Broccoli, cauliflower, Simla michi, Banana peppers, Asparagus…
- You may choose to use ginger garlic paste, then use about 1 Tablespoon of it.
- Adjust red chili powder depending on your taste.
- You can make with colored peppers/ capsicum or just stick to one color, choice is yours!
- Sugar is added to keep the capsicum color intact.