Capsicum Zunka recipe

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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
½ cup chickpea flour

Nutrition Info

112.2 calories
carbohydrate: 15.2 g
cholesterol: : -
fat: 4.8 g
fiber: 2.9 g
protein: 3.8 g
saturatedFat: 0.6 g
servingSize: -
sodium: 10.9 mg
sugar: 4.9 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

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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