Veggie Zunka

    20 mins

    This is a side dish cooked mainly in rural western part of India. Simple to make and a good accompaniment to any meal. Serve hot or cold.

    5 people made this

    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 besan (chick pea flour)

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

    1. Heat oil in a large frying pan 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 peppers, turmeric, salt and chilli powder. Reduce heat to medium low, cover, and cook 3 to 4 minutes. Stir in kabuli chana flour, mixing well; cover, and cook 2 minutes more.

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    Reviews in English (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.  -  15 May 2006  (Review from Allrecipes US | Canada)


    I didnt add the chickpea flour, used real chillie. It was very good. Will make it again.  -  11 Feb 2007  (Review from Allrecipes US | Canada)


    It needed abit more kick.  -  02 Jul 2009  (Review from Allrecipes US | Canada)