Shepu bhaji | Dill leaves | Suva bhaji

Shepu chi bhaji..... Shepu is the Marathi name for Dill leaves. In Hindi it is called soya/suva leaves.

It essentially a fresh and aromatic herb.These light and feathery leaves called Shepu are loaded with nutrients and extremely healthy.

This recipe just requires a handful of ingredients.

And all the ingredients enhance the flavour and compliments the flavour of leaves.

Serve Shepuchi Bhaji along with Bhakri/Phulka/Chapati or add it to a meal of Varan(Maharashtrian style daal/lentil soup) Bhaat(rice) for a comforting weekday meal. 

Important thing to note here is for some people this vegetable might be a little hard to digest and get food reflux after eating. So in such case make sure to add water while cooking this vegetable.

INGREDIENTS

1 medium bunch dill leaves

¼ cup moong dal soak it for min 1 hr

1 onion chopped

2 or 3 green chilli

3 to 4 small to medium garlic cloves

¼ tsp turmeric powder

1 tbsp oil

1 cup water(optional)

salt to taste

PREPARATION

Wash and soak the dal in water for minimum 1 hr or soak it in hot water to reduce time .

Pluck the leaves(only leaves) from the dill leaves. Wash and rinse them very well in water. Drain in a strainer.

Chop it and keep aside .

Crush garlic, chop green chilli and onion.

Heat oil in a pan.

Add the garlic and chopped green chilli and saute for a few seconds till the raw smell goes away.

Add chopped onions , stir fry till translucent.

Drain and add soaked moong dal and mix very well.

Cover and cook for a min.

add turmeric + salt and mix .

Now add water all over and mix well.

Cover and cook till the dal softens. Mix inbetween.

Add the chopped dill leaves and mix again.

Cover cook for 3 to 4 minutes, stir in between.

At this stage the dill leaves will start releasing their water and also reduce in quantity.

Mix well and cook covered for another 7- 8 minutes till the greens and moong are just cooked adding crunch to the vegetable.

Serve hot with chapati or bhakri or varan bhaat.