Capsicum Besan Sabji Recipe, How to make Capsicum Zunka
Prep time
Cook time
Total time
Capsicum besan sabji, an easy side dish recipe using green capsicum and besan or chickpea flour. The texture of this dish is truly delightful.
Recipe type: Vegetarian Sides
Cuisine: Indian
Serves: 4
  • 2 cups of capsicum, any colour or a mix, cut into small cubes
  • 1 cup of onions, cut into small cubes
  • 1 tbsp of oil
  • ½ tsp of black mustard seeds
  • 1 tsp of split urad dal, optional
  • A few¬†curry leaves
  • ½ tsp of red chilli powder
  • 1 tsp of coriander powder
  • ¼ tsp of cumin powder
  • ¼ tsp of turmeric powder
  • ¼ tsp of amchoor (dry mango) powder, optional, to add sourness
  • 3 tbsp of besan or chickpea flour
  • ¼ tsp of hing or asafoetida powder
  1. Heat oil and add the mustard seeds
  2. When they pop, add the urad dal, if using
  3. When the urad dal turns golden brown, add the onions and curry leaves
  4. Saute until the onions turn soft and transparent. No need to brown them or fry them too much
  5. Now add the chopped capsicum and cook for 3-4 mins until it turns a bit soft and gets semi-cooked
  6. Top up with the masala powders - chilli, coriander, cumin, turmeric, amchoor (if using), hing - and some salt
  7. Mix well and fry on low heat for a minute or two
  8. Now add the besan and mix again
  9. You will find the mixture to be a bit dry so keeping flame low, add water one tablespoon at a time until the mixture turns moist. Don't add too much water, it will make the sabji too watery
  10. Keep stirring frequently and you will find the besan coming together with the other vegetables and cooking through
  11. Taste to make sure no more salt is required
  12. Remove from heat and serve warm
Recipe by Edible Garden at