Capsicum and Besan sabji (Zunka)

Ingredients

• 1Capsicum chopped into small bite size pieces
• 1/2onion finely chopped
• 5garlic cloves coarsely chopped
• 1/2tomato finely chopped
• 2 tablespoonsof besan
• 1/2 tspTurmeric powder
• 1 tbspkashmiri red chilli powder (adjust per taste)
• 1/2 tbspDhania jeera powder
• 1 tspAmchur powder (dry mango powder)
• handfulCoriander leaves for garnish
• 1 tbspOil
• to tasteSalt

Instructions

1. 1

   Dry roast the besan for a few minutes taking care that the color doesn’t change. Just till the raw aroma goes and it smells a little nutty. Keep this aside

2. 2

   In the same pan, heat some oil (you need more oil for this recipe, so don’t stinge on it). Add the onions, saute for a few minutes till transparent. Remember, you need to cook this on an open pan, at no point should you cover it, else it will be mushy.

3. 3

   Add the garlic crushed and saute till the raw aroma goes.

4. 4

   Add the dry spices (turmeric, red chilli powder, coriander cumin powder and salt)

5. 5

   Add the tomatoes and cook till its mushy. Usually tomatoes aren't added to a zunka, but I like the taste of it. Add the bell peppers or capsicum and stir till its half way cooked.

6. 6

   Lower the case and add the besan a little at a time, making sure to keep stirring as you add it in. You will see it starts to mush up. Make sure to add more oil if needed at this step.

7. 7

   Keep adding the besan till its all incorporated.

8. 8

   Now add the dry mango powder and adjust for salt and keep stirring. You will notice it all starts coming together. Cook it on a low flame till the capsicum is fully cooked. Towards the end, increase the flame and cook for a minute on higher flame just till everything toasts together nicely. Don’t cover the pan, else it will all get mushy. Garnish with coriander leaves