Indian Capsicum

    Indian Capsicum


    5 people made this

    This is a side dish of capsicums - called Zunka - cooked mainly in rural western India. Simple to make and a good side dish for any Indian meal. Serve hot or cold.

    Serves: 4 

    • 1 tablespoon vegetable oil
    • 1 teaspoon mustard seed
    • 1 large onion, roughly chopped
    • 2 large green capsicums, cut into large pieces
    • 1 teaspoon turmeric
    • salt to taste
    • 1 teaspoon chilli powder (optional)
    • 2 tablespoons chickpea flour

    Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Heat oil in a large frying pan or wok over medium high heat. Stir in mustard seeds. When mustard seeds begin to pop, stir in onion. Cook for 1 minute, then stir in green capsicums, turmeric, salt and chilli 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 (2)


    Altered ingredient amounts. I didnt add the chickpea flour, used real chillie. It was very good. Will make it again. - 29 Sep 2008


    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. - 29 Sep 2008

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