Shepu
chi Bhaji
Shepu is Dill in English, Sowa/Suva in
Hindi and it is a favourite leafy vegetable in Maharashtra. In Persian and Oriental
cuisines, it is used more as a herb for garnish. In Maharashtra, this vegetable is used in
many ways, sometimes with just basic ingredients like garlic and green chillies
and sometimes in combination with various pulses or gram flour.
Mostly, people do not like Shepu because
of its strong aroma and flavour, even I hated it in my childhood. Things changed over a
period of time and I love this vegetable now. The nutritional benefits of this
vegetable are far too many to be ignored, so it is best to include it in your
diet occasionally at least. I am sharing the basic recipe of Shepu Bhaji here.
Ingredients
Shepu (Dill) – 1 medium bunch
Moong Daal (Split Green Gram) – ½ cup
Garlic – 10-12 cloves
Green Chillies – 2
Oil – 1½ tablespoon
Salt – As per taste
Water – Approx ½ - ¾ cup
Method
Wash Shepu well and chop it fine, both leaves and tender stems.
Soak Moong Daal in water for about 1 hour. Heat oil in a pan and add chopped
green chillies and crushed garlic and saute for a minute. Add the chopped
vegetable and soaked daal along with salt and mix well. Add water and cover
with a lid and allow to cook for about 10 minutes. Check if the daal is cooked,
it should have the crunch. Remove from fire and serve with chapati or Jowar
roti.
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