Shepu leaves (also called as Sowa or Dill) are easily available in most parts of India all through the year.
The soft, feathery leaves are a rich source of iron and are added to flavour many recipes. A very popular vegetable in Maharshtra, Shepu is cooked in different styles in different parts of Maharashtra.When served with Jowar Bhakri ( bread made from Jowar/sorghum flour- will post the recipe soon) it tastes blissful.This is my mom’s recipe for Shepuchi Bhaji:
Ingredients
For the tadka (tempering):
- xbd tsp mustard seeds
- xbd tsp seeds Cumene
- 3 green chillies slit lengthwise
- 4 - 5 cloves garlic peeled and crushed
- xbc tsp turmeric powder
- 2 tsp oil
Servings: helping
Instructions
- Pressure cook Shepu leaves, Toor dal in 2 cups of water for 1 whistle.
- Heat oil in a kadai (wok).
- Add the mustard seeds. Once the mustard seeds crackle, add the cumene seeds
- Add the crushed garlic and fry for 1 minute. Add the slit green chillies and again fry for a minute.
- Now add the cooked Shepu leaves with the toor dal. Cook for a few minutes.
- Add the peanut powder, jaggery and salt. Stir nicely.
- Once the mixture starts boiling sprinkle the besan flour and stir immediately.
- Cook for 5 more minutes (depending on the consistency of the curry required).Serve with Roti or Jowar Bhakri.
- Shepuchi Bhaji (Dill leaves curry)served with Jowar Bhakri
Lovely recipe. I used to eat it a lot when I was in College. But the bhaji recipe is new to me. I will give it a try if I find this here in US.
@Shilpa:You can substitute the Shepu with palak in the same recipe case u can’t get it.though i prefer shepu!!
Same problem. I don’t get this here in hickville. Sometimes. But then y’know me shepu not my fav but the bhakri looks yummmmmmmmmmm
Hi,
I liked this recipe.will try it out soon. Thanx for sharing.
@Thanks.Let me know how u liked it.
I like this bhaji very much. I called this bhaji as a 100puchi
@ 🙂 that’s a nice name Chandrakant!thanks for visiting my blog
Prepared this. I liked it and my partners loved it. Will prepare it again in near feature.
Did you ever look at a beautiful painting or witness a gorgeous sunset and wonder, `How is it that I am able to see that?’ What enables us to see the light and experience such wonderful shades
Hi,
The first time we found shepuchi bhaji in maldives, we were thrilled. we made this wonderful recipe and we loved it. God bless u.
@Ha..Thanks Naina and your kind words have made my day!Maldives!What a place….is on top of the list of my ‘to visit’ destinations!Thanks again
Hi there, I like your blog! Nice recipe it looks yummy 🙂 Feel free to visit my blog too 🙂
Click here for jeenas food recipe blog 🙂
hi this is a great receipe definitely i have give a try…i new jersey w get a lot of dill leaves as its little india but i didnt know exactly how to make indian receipe.i got some receipes with cheese and all but this is just awesome to make in indian style.
Simply Mind blowing
Vidya
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http://www.vidyaprabhu.com
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what a great site and informative posts, I will add a backlink and bookmark your site. Keep up the good work!
I’m Out! 🙂
What you are referring to Tandulka is known as Tandulja.
What you are referring to Tandulka is known as Tandulja.
Sharad
First time I’ve cooked or eaten Shepu.Loved the result I got out of using your recipe.Thanks!