This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Basic Crepes Discover how easy it is to make five-star crepes. »
- - Memorial Day Recipes Ribs, burgers, and pie to start summer right. »
- - Low-Fat Faves Eat well, feel great. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Kadhai Murgh with Bell Pepper (Capsicum)
Vegetable Koftas
Easy Indian Style Okra
Algerian Flafla (Bell Pepper Salad)
Fried Onion Rings
more »
Top Related Articles
The Global Pantry: Japan
Galangal
The Global Pantry: China
Caramelizing Onions
The Global Pantry: India
Garam Masala
Sweet Onions
The Global Pantry: Mexico
Super-Easy Stir-Fry
Japanese Cuisine
Related Collections
Green Bell Peppers
Mustard
Turmeric
Vegan Side Dishes
Chili Powder

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Capsicum Zunka

By: RADHIKA GHATAGE

"This is a side dish cooked mainly in rural Western India. Simple to make and a good accompaniment to griddled breads. Serve hot or cold."

Rate/Review | Read Reviews (3)

Prep Time:
10 Min

Cook Time:
10 Min

Ready In:
20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

1 tablespoon vegetable oil
1 teaspoon mustard seed
1 large onion, cut into 1 1/2 -inch pieces
2 large green bell peppers, cut into 2 inch pieces
1 teaspoon turmeric powder
salt to taste
1 teaspoon chili powder (optional)
1/2 cup chickpea flour

Directions

Heat oil in a large skillet or wok over medium-high heat. Stir in mustard seeds. When mustard seeds begin to crack, stir in onion. Cook 1 minute, then stir in green peppers, turmeric, salt, and chili powder. Reduce heat to medium low, cover, and cook 3 to 4 minutes. Stir in chickpea flour, mixing well; cover, and cook 2 minutes more.