The first time I came across zunka was at . What drew me toward this dish was its simplicity, as with most of the Maharashtrian dishes. Personally, I am not a big fan of besan/chickpea flour, but the picture was tempting enough to give it a try once.
When I tried making it, I realized that besan takes longer to cook and more oil too. So the next time around I roasted the flour before hand. This way it took less time and oil making me one happy and proud cook.
Capsicum – 3, cut into 1 inch squares
Onion – 1, finely chopped
Besan or chickpea flour or gram flour – 2 heaped tbsp
Mustard seeds – ½ tsp
Chilli powder – 1 tsp
Coriander powder – 1 tsp
Turmeric – ¼ tsp
In a pan, roast chickpea flour until lightly browned and aromatic. Set aside.
In the same pan, heat oil, splutter mustard seeds, and add onions. Sauté for a minute and add capsicum and salt. When capsicum is half done, add chilli powder, coriander powder and turmeric. Combine well and sprinkle roasted besan. Mix everything together, cover and cook on a low flame, until the capsicum is cooked and the spices don’t smell raw, for another 10 minutes. You can sprinkle water or add more oil while the capsicum is cooking.