Capsicum Zhunka (Maharashtrian Speciality)

This is one of the easiest and fastest recipe when in time of hurry. It is mainly made in the remote areas of Maharashtra. The best zhunka I remember having it in my native place Kudal, which we visited during our summer holidays. Zhunka being a marathi word may not be of understanding to people staying in the different part of the country. The other name to this sabzi would be "Capsicum Besan Sabzi". This sabzi can be best eaten with hot fulkas (Rotis) or rice, my husband prefers it with hot rotis.

Ingredients:
2 Bell Pepper (Capsicum) Diced (Remove seeds before dicing it)
1 onion
2 tablespoon
Hing to taste
3 tablespoonBesan (Chickpea flour)
1 green chili
4 pods garlic
1 teaspoon red chilli powder
½ teaspoon turmeric powder
½ teaspoon mustard seeds
½ teaspoon jeera powder
1 sprig curry leaves
Coriander leaves (Garnish)

Preparation:

• Heat oil in a pan and add mustard seeds to it, once they start popping add curry leaves, smashed garlic pods, green chilli (slit)  and hing to the oil.
• Add chopped onions to the pan and mix well until it turns golden brown.
• Add diced bell pepper (capsicum) to the pan and mix well until all ingredients are well mixed.
• Cover the pan with the lid and medium flame and let the capsicum cook for 5 mins
• Add turmeric powder, red chili powder, jeera powder and salt to the pan.
• Let the bell pepper (capsicum) cook, make sure not to cook it completely.
• After 10-12 minutes check if all spices are mixed well.
• Lower the flame completely and start adding besan to the mixture slowly while continuing to stir on other hand.
• If after adding besan the sabzi looks dry add a tablespoon of oil. (Besan has a tendency of absorbing the oil quickly).
• After adding besan cover the pan with the lid partly not completely for 10 more minutes.
• Remove from stove, garnish with coriander leaves and serve with either flukes or rice.

TIP: Some use roasted besan instead of raw besan, you could also do the same. Roasted besan can be simply prepared by adding besan to the pan and roast the besan in low flame till aroma arises. Keep stirring continuously for 2-3 minutes making sure the color does not change. Remove it in a bowl.