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Capsicum Zunka

SUBMITTED 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."
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RECIPE RATING:
This recipe has been rated 3 times with an average star rating of 3.3
Read Reviews (3)
PREP TIME  10 Min
COOK TIME  10 Min
READY IN  20 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 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

  1. 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.
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REVIEWS

The reviewer gave this recipe 3 stars. This recipe averages a 3.33 star rating.
Reviewed on May 15, 2006 by mheinrich 
This recipe was very easy to make. But the addition of the chickpea flour at the end made... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 3.33 star rating.
Reviewed on Jul. 4, 2009 by cookinwithginger 
It needed abit more kick. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 3.33 star rating.
Reviewed on Feb. 11, 2007 by cherie 
I didnt add the chickpea flour, used real chillie. It was very good. Will make it again. MORE


 
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Recipe Submitter:

Cooking Level: Expert

Living In: Bangalore, Karnataka, India

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Nutritional Information
Capsicum Zunka

Servings Per Recipe: 4

Amount Per Serving

Calories: 109

  • Total Fat: 4.7g
  • Cholesterol: 0mg
  • Sodium: 108mg
  • Total Carbs: 14.7g
  •     Dietary Fiber: 2.9g
  • Protein: 3.6g

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