Sunday, 3 August 2014

SHEPU CHI BHAJI / STIR FRIED DILL LEAVES / शेपूची भाजी

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.



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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