Shepu bhaji or bhaji (vegetable stir fry) made with dill leaves is not really something that is appreciated by everybody. You really need to acquire a taste for it. It has a very strong flavor which does leave an after taste, but once you have got a knack for it then you will really start appreciating.
To mellow down a bit of its strong flavor I have added in onions which give it a bit of sweetness and moong dal which helps to cut down a bit of the strong flavors.
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To mellow down a bit of its strong flavor I have added in onions which give it a bit of sweetness and moong dal which helps to cut down a bit of the strong flavors.
SHEPU CHI BHAJI / STIR FRIED DILL LEAVES / शेपूची भाजी
INGREDIENTS
Shepu / dill leaves shredded
|
1 bunch
|
Onion roughly chopped
|
2 nos
|
Moong dal soaked (optional)
|
2 – 3 tbsp
|
Green chillies chopped
|
2 nos
|
Oil
|
1 tbsp
|
Rai / mustard seeds
|
¼ tsp
|
Heeng / asafoetida pdr
|
¼ tsp
|
Haldi / turmeric pdr
|
¼ tsp
|
Salt
|
T.T.
|
METHOD:
1.
Heat oil, add in the rai, when it crackles add
in the Heeng and haldi.
2.
Add in the onions and green chillies, sauté till
they turn transparent and start to lightly colour.
3.
Now add in the drained moong dal and the dill
leaves.
4.
Mix and sauté, cover and cook till the dal is
almost cooked but still retains its shape, approx. 5 - 6 min.
5.
Add salt and serve hot with chapattis or
phulkas.
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