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Capsicum Onion In Semi Dry Besan Masala Curry (Zunka) | शिमला मिर्च और प्याज़ बेसन मसाला ग्रेवी में

Updated: Dec 1, 2020

Capsicum Onion Special In Semi Dry Besan Msala Curry | known as Capsicum Zunka in Maharashtra and Besan Waali Simla Mirch in Rajasthan A palate tingling tangy vegetable dish and ideal in lock down. COMES HANDY WHEN THERE IS SHORTAGE OF VEGETABLES and is a welcome change to our daily roti daal sabzi

INGREDIENTS

Shimla Mirch 1 Large size

Onion 1 Large size (For making one inch big cubes)

MUSTARD OIL 1 1/2 Tbsp

onions for gravy 2 medium size

tomatoes for gravy 2 medium size

ginger garlic paste 1 Tsp

curd 1/2 cup

green coriander or dry coriander powder 1 Tbsp

jeera 1/2 Tsp

mustard seeds 1/4 Tsp

methi dana 1/4 Tsp

saunf 1/2 Tsp

haldi 1/2 Tsp

kitchen king masala or garam masala 1 /2 Tsp

salt 1/2 tsp or as per your taste

PROCEDURE

1.Saute the cubes

2.Add coriander powder to curd and keep aside

3.After taking out the sauted cubes , add jeera,mustard seeds, methi dana and saunf to the remaining oil in kadahi

4.After they are lightly brown ,add onion and sprinkle one pinch salt stir a while and cover for 30 -40 secs till onions are light brown and little transparent, add ginger garlic paste and stir for a few secs then add tomatoes and cover for a few secs uncover and add 1/2 tsp salt and 1/2 tsp haldi and mix again till they are nicely cooked and blended

5.Add DHANIYA curd and mix and cover again till curd is little cooked and blended with onion tomato gravy

6.Then add one tbsp besan,1/2 tsp kashmiri chili par, 1/2 tsp kitchen king masala, fry and mix well then add 1/2 cup water and mix and cook till an uniform gravy is formed

7.Add sautéed cubes mix and cover for 40 secs, till a nice thick gravy is formed

Dish is ready ,enjoy







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