Capsicum Zunka

Capsicum Zunka

3
RADHIKA GHATAGE 10

"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."

Ingredients

20 m servings 112 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • 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

On Sale

What's on sale near you.

Directions

Print
  • 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.
  • profile image

Your rating

Cancel
Submit

Reviews

3
  1. 3 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

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.