Capsicum dry curry | capsicum besan subzi – Easy to make Maharastrian style capsicum zunka recipe

Capsicum | Bell pepper: so far, I have used it in sambar, paneer curries, and other north Indian side dishes, but never tried a recipe with only capsicum, especially a dry curry. This recipe I learnt from my friend, who taught me the Spring onion curry,  and this capsicum curry was enjoyed by everyone at home, even the little one who hates capsicum. I served this curry with Jeera rice and dal tadka (recipe coming next). Now let’s see how to make this capsicum besan subzi.

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capsicum curry - 1

METHOD:

  • Wash the capsicum and chop it into small cubes. Discard the seeds.
  • Finley chop the onions. In a non-stick pan, add oil and add the cumin seeds. Add the finely chopped onions and cook till they become translucent.
  • Add the besan (kadalaimaavu) and dry roast it in a low flame for 7-9 minutes.
  • Now add in the chopped capsicums and add the red chilli powder, coriander powder, jeera powder, salt, and garam masala.
  • Let this cook on a medium-low flame. Stir in between without getting burnt.
  • Saute well till the besan gets cooked and leaves a pleasant aroma.
  • Do not cover and cook, as it will leave water and make the curry soggy.
  • Switch off the flame. Capsicum Besan subzi is ready to serve. Serve hot with roti or rice.
capsicum-curry - 2

Note:

  • You can add Sambar powder instead of red chilli and coriander powders.
  • Tri-colored capsicum can be used to make the subzi more colourful.
  • Capsicum zunka pairs well with South Indian and North Indian meal
CAPSICUM DRY CURRY - 3

Capsicum Zunka recipe

Ingredients

  • 2 capsicum Big
  • 1 onion
  • 1 tsp red chili powder
  • ½ tsp coriander powder
  • ¼ tsp jeera powder
  • 3 tsp oil
  • 4 tbsp gram flour kadalaimaavu
  • Salt to taste
  • ¼ tsp garam masala

Instructions

  • Wash the capsicum and chop it into small cubes. Discard the seeds.
  • Finley chop the onions. In a non-stick pan, add oil and add the cumin seeds. Add the finely chopped onions and cook till they become translucent.
  • Add the besan (kadalaimaavu) and dry roast it in a low flame for 7-9 minutes.
  • Now add in the chopped capsicums and add the red chilli powder, coriander powder, jeera powder, salt, and garam masala.
  • Let this cook on a medium-low flame. Stir in between without getting burnt.
  • Saute well till the besan gets cooked and leaves a pleasant aroma.
  • Do not cover and cook, as it will leave water and make the curry soggy.
  • Switch off the flame. Capsicum Besan subzi is ready to serve. Serve hot with roti or rice.

Notes