SHEPU CHI
BHAJI/DILL LEAVES SABZI
Shepu chi bhaji or dill leaves sabzi is a humble rustic Maharashtrian dish. Dill leaves also known as shepu in Marathi,
sowa or suva in Hindi has delicate feathery leaves with a distinct aroma and
pungent flavor.
Dill leaves are packed with anti – oxidants, vitamins and dietary fibers. It can be used as herb in soups, dips and
raitas or can be used as main ingredient.
Preparation Time : 10
mins + 30 mins soaking time
Cooking Time :
12 mins
Serves : 2
Ingredients:
·
1 big bunch of dill leaves
·
3 tbsp moong dal
·
5 to 6 garlic cloves
·
3 green chillies
·
½ tsp cumin seeds
·
1 tsp oil
·
Salt to taste
Method:
Clean and wash the dill
leaves. Drain the excess water from the
leaves and chop the dill leaves.
Soak moong dal atleast 30
minutes prior to preparation of bhaji.
Make a coarse paste of
garlic, green chillies and cumin seeds.
Heat a kadai; add the
coarse garlic, green chilli and cumin seeds paste to the hot oil and sauté for
2 minutes.
Add the soaked moong dal
and cook for further 2 to 3 minutes.
Now add the chopped dill
leaves and cook for 3 to 4 minutes. At
this stage you will notice
that dill leaves will start releasing their water
and also reduce in quantity.
Add salt and cook for 3
minutes.
Serve hot with rotis or
bhakri.
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