Capsicum Zunka

Capsicum Zunka

3 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    20 m
RADHIKA GHATAGE
Recipe 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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Ingredients

Adjust Servings

Original recipe yields 4 servings

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 (3)

Rate This Recipe
mheinrich
14

mheinrich

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.

cherie
2

cherie

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

cookinwithginger
1

cookinwithginger

It needed abit more kick.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 112 cal
  • 6%
  • Fat
  • 4.8 g
  • 7%
  • Carbs
  • 15.2 g
  • 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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