Capsicum Zunka


  • 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 (optional)
  • 1/2 cup chickpea flour


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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