Capsicum Zunka

Capsicum Zunka

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"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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20 m servings 112 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 112 kcal
  • 6%
  • Fat:
  • 4.8 g
  • 7%
  • Carbs:
  • 15.2g
  • 5%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 108 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.



This recipe was very easy to make. But the addition of the chickpea flour at the end made everything very clumpy and sticky. It seems like some water needs to be added to the recipe.

I didnt add the chickpea flour, used real chillie. It was very good. Will make it again.

It needed abit more kick.

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