Try this Capsicum Besan Sabji when you want a quick and easy way to make a delicious and flavorful dish! This recipe features stir-fried green peppers with chickpea flour and Indian spices that will impress your taste buds.
Zunka or Jhunka is a traditional Maharashtrian dish made using chickpea flour and spices. This recipe uses capsicum with gram flour; hence, it is known as Capsicum Zunka!
What is Capsicum Zunka?
The Sabji with gram flour or besan with spices is known as Zunka or Jhunka. It is a famous Maharashtrian dish that does not require any vegetables. When we make the Sabji using the same style but using green peppers with gram flour, it is known as Capsicum Zunka. However, this recipe is popular in Gujarat as well. We Gujarati call it Capsicum Besan Nu Shak.
Easy and Quick Capsicum Besan Sabji
Capsicum Besan Sabji is also popular under other names. It is known as Capsicum Besan, Capsicum Besan Bhaji, Shimla Mirch Besan, Mirch Bhopli, or Capsicum Zunka.
This dish is very humble, easy, and quick to prepare. Try this recipe when you are running short of vegetables or can not figure out what to cook.
Shimla Mirch Besan Sabji comes together within 15 minutes; how quick! On your busy weekdays, try this recipe when you look for an easy and quick Sabji to serve with Roti.
The Sabji consists of stir-fried green peppers with gram flour and Indian spices. I like to make it spicy, but you can adjust the spice levels. Also, I have added roasted peanuts for a delicious crunch. However, you can skip it if you want.
The essential step is to roast the besan until it is well-roasted and does not taste raw. While the green peppers provide a sweet and peppery taste, the besan gives the sabji a chunky but smooth texture.
Why You Will Love This Sabji
- The recipe requires very basic pantry ingredients but yields delicious Sabji.
- Capsicum Besan Sabji is simple but packed with flavors.
- Plus, you can easily adjust the spice levels to your liking.
- Enjoy this Sabji with plain Roti or Puri, or serve it as a side dish.
- This Capsicum Besan Bhaji is without onion and garlic.
Ingredients
- Gram Flour (Besan): Gram flour is a star ingredient in the recipe. It binds the spices and gives texture to the sabji. It is essential to roast the besan properly to remove the raw taste.
- Green Peppers: Choose fresh and tender green peppers for the best taste and flavors. However, instead of green peppers, you can also use colored bell peppers.
- Seeds: I like to add mustard seeds and cumin seeds. You can do the same or use either one as per your preference.
- Green Chili and Ginger: Capsicum Besan Sabji tastes delicious when moderately spicy. However, you can adjust the spice level according to your taste and add green chilis. Also, add ginger, more or less, to your liking.
- Asafoetida (Hing): You can skip the asafoetida if you do not prefer it.
- Ground Spices: We need only basic Indian spices, turmeric powder, cumin powder, coriander powder, and red chili powder. I have used Kashmiri red chili powder to keep the Sabji moderately spicy.
- Sugar: If you do not prefer, you can skip adding the sugar. However, sugar will enhance the flavors.
- Amchur or Lemon Juice: Amchur powder or lemon juice provides the tanginess and balances the flavors of the dish. You can use either one.
- Peanuts: Use unsalted and roasted peanuts for the recipe. They add delicious crunch and texture to this Shimla Mirch Besan Sabji. However, it is optional, and you can skip it.
- Coriander Leaves: Do not skip adding fresh coriander leaves; it will complete the dish.
How To Make Capsicum Besan Sabji
Preparations
- Rinse the green peppers thoroughly with water, and remove the seeds and stalks.
- Then, cut them into cubes and set aside.
Roasting The Besan
- Heat a pan on low-medium heat and add besan.
- Dry roast the besan until it is light and aromatic, and the rawness is removed.
- Stir the besan continuously to prevent it from burning and changing its color.
- It will take about 5-6 minutes.
- Transfer the roasted besan to a bowl and set aside.
Making The Capsicum Besan Sabji
- Heat the oil in the non-stick pan over medium heat.
- Add the mustard seeds and toast them until they start to pop.
- Add the cumin seeds and allow them to sizzle.
- Then add chopped green chilis and asafoetida and stir well.
- Add diced bell peppers and mix well.
- Then, add salt, turmeric powder, red chili powder, cumin powder, and coriander powder and mix well to combine.
- Sprinkle a few drops of water into the pan, and continue to cook the green peppers on medium heat.
- Cook them for 6-8 minutes, until the bell peppers are crisp-tender, stirring occasionally.
- Sprinkle one tablespoon of roasted besan all over the Sabji and mix well.
- Then, gradually add the remaining besan and mix well after each addition.
- Add one or two tablespoon of water to the Sabji and mix well to coat the peppers with the besan.
- Continue to cook for 5-6 minutes, stirring occasionally, making sure the besan does not burn.
- Finally, add sugar, amchur powder or lemon juice, crushed peanuts, and chopped coriander leaves.
- Mix well, taste, and adjust the salt as needed. Turn off the heat and serve the Sabji hot.
How To Serve Capsicum Besan Bhaji
- Capsicum Besan Sabji tastes great with plain Roti or Puri. It can be served with Paratha as well.
- This Shimla Mirch Besan Sabji is great for serving as a side dish with rice and dal or rice and Kadhi.
Storing Suggestions
- Capsicum Besan Sabji tastes best the day it is cooked; however, leftovers can be stored in the refrigerator for up to two days.
- To reheat, microwave the Sabji for a few seconds or on the stovetop until heated.
Helpful Tips
- Besan: It is essential to roast the besan until the rawness is removed. Roasting will take about 5-6 minutes on low-medium heat. Once properly roasted, the flour will become fragrant, light, and easily movable in the pan. Raw besan in the Sabji will not taste pleasant.
- Capsicum (Green Bell Peppers): If you like to use colored bell peppers, feel free to use them. However, use fresh and tender bell peppers for the best taste.
- Cooking: While cooking the Sabji, stir regularly to prevent the bell peppers from burning. Also, do not overcook the peppers if you like the tender-crisp texture. But, if you prefer the soft texture of bell peppers in this Sabji, you may need to cook the Sabji a little more.
More Indian Sabji
Recipe Card
Capsicum Besan Sabji
Try this Capsicum Besan Sabji when you want a quick and easy way to make a delicious and flavorful dish! This recipe features stir-fried green peppers with chickpea flour and Indian spices that will impress your taste buds.
Video
Ingredients
- ¼ cup besan (gram flour)
- 2 tablespoon oil
- 1 teaspoon mustard seeds
- 1½ teaspoon cumin seeds
- 1 green chili finely chopped
- ¼ teaspoon asafoetida
- 3 large green peppers diced (capsicum)
- Salt to taste
- ½ teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- ¼ teaspoon sugar (optional)
- ½ teaspoon amchur powder or lemon juice to taste
- 2 tablespoon roasted unsalted peanuts (coarsely crushed)
- 2 tbsp finely chopped coriander leaves
Instructions
Preparations
- Rinse the green peppers thoroughly with water, and remove the seeds and stalks. Then, cut them into cubes and set aside.
Roasting The Besan
- Heat a pan on low-medium heat and add besan. Dry roast the besan until it is light and aromatic, and the rawness is removed.
- Stir the besan continuously to prevent it from burning and changing its color. It will take about 5-6 minutes. Transfer the roasted besan to a bowl and set aside.
Making The Capsicum Besan
- Heat the oil in the non-stick pan over medium heat. Add the mustard seeds and toast them until they start to pop.
- Add the cumin seeds and allow them to sizzle. Then add chopped green chilis and asafoetida and stir well.
- Add diced bell peppers and mix well. Then, add salt, turmeric powder, red chili powder, cumin powder, and coriander powder and mix well to combine.
- Sprinkle a few drops of water into the pan, and continue to cook the green peppers on medium heat.
- Cook them for 6-8 minutes, until the bell peppers are crisp-tender, stirring occasionally.
- Sprinkle one tablespoon of roasted besan all over the Sabji and mix well. Then, gradually add the remaining besan and mix well after each addition.
- Add one or two tablespoon of water to the Sabji and mix well to coat the peppers with the besan. Continue to cook for 5-6 minutes, stirring occasionally, making sure the besan does not burn.
- Finally, add sugar, amchur powder or lemon juice, crushed peanuts, and chopped coriander leaves. Mix well, taste, and adjust the salt as needed. Turn off the heat and serve the Sabji hot.
Serving Suggestions
- Capsicum Besan Sabji tastes excellent with plain Roti or Puri. It can be served with Paratha as well.
- This Shimla Mirch Besan Sabji is excellent for serving as a side dish with rice and dal or rice and Kadhi.
Storing Suggestions
- Capsicum Besan Sabji tastes best on the day it is cooked; however, you can store any leftovers in the refrigerator for up to 2 days.
- To reheat, microwave the Sabji for a few seconds or on the stovetop until heated.
Notes
- Besan: It is essential to roast the besan until the rawness is removed. Roasting will take about 5-6 minutes on low-medium heat. Once properly roasted, the flour will become fragrant, light, and easily movable in the pan. Raw besan in the Sabji will not taste pleasant.
- Capsicum (Green Bell Peppers): If you like to use colored bell peppers, feel free to use them. However, use fresh and tender bell peppers for the best taste.
- Cooking: While cooking the Sabji, stir regularly to prevent the bell peppers from burning. Also, do not overcook the peppers if you like the tender-crisp texture. But, if you prefer the soft texture of bell peppers in this Sabji, you may need to cook the Sabji a little more.
Nutrition (Approximate Values)
Calories : 124kcalCarbohydrates : 11gProtein : 3gFat : 8gSaturated Fat : 1gPolyunsaturated Fat : 2gMonounsaturated Fat : 5gTrans Fat : 0.03gSodium : 47mgPotassium : 261mgFiber : 3gSugar : 4gVitamin A : 350IUVitamin C : 73mgCalcium : 31mgIron : 2mg
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