Shepuchi Bhaji Recipe (Stir Fried Maharashtrian Suva/Dill Greens) is a simple, quick stir-fry that uses fresh dill leaves. These light feathery leaves called Shepu in Marathi are loaded with nutrients and extremely healthy. The recipe uses just a handful of ingredients, maximising on the distinct flavour of the dill leaves, and only enhancing or complementing it. The addition of soaked moong dal adds a slight crunch and bite to the stir fry. Serve Shepuchi Bhaji along with Bhakri/Phulka and Bharli Vangi or add it to a meal of Varan Bhaat for a comforting weekday meal.
If you like this recipe, you can also try other Dry Vegetable recipes such as
Shepuchi Bhaji Recipe (Stir Fried Maharashtrian Suva/Dill Greens) is a simple, quick stir-fry that uses fresh dill leaves. These light feathery leaves called Shepu in Marathi are loaded with nutrients and extremely healthy. The recipe uses just a handful of ingredients, maximising on the distinct flavour of the dill leaves, and only enhancing or complementing it. The addition of soaked moong dal adds a slight crunch and bite to the stir fry. Serve Shepuchi Bhaji along with Bhakri/Phulka and Bharli Vangi or add it to a meal of Varan Bhaat for a comforting weekday meal.
If you like this recipe, you can also try other Dry Vegetable recipes such as
To begin making the Shepuchi Bhaji Recipe first wash and thoroughly clean the dill leaves thoroughly. After cleaning and washing the dill greens, drain them in a colander for few minutes and pat dry between kitchen towels to remove excess water.
Soak the moong dal for at least 30 mins before preparing the dill stir fry.
Place a wok or kadhai on the heat and warm some oil in it.
Add the mustard seeds and allow them to crackle a little. Next, add cumin seeds, followed by the chopped onion (if using). Toss these together.
Next, add the garlic and green chillies and saute again for 1-2 minutes.
Add the turmeric powder and the moong dal next and mix well. Then cover the pan and allow the moong dal to cook for about 3-4 minutes. Take care not to burn the dal, and you can add a tablespoon of water, if required.
Take the cover off the pan, and add the chopped dill greens. Toss well, season with salt keeping in mind that the greens will will and reduce in volume once cooked, so add salt accordingly.
Mix well and cook covered for another 7-8 minutes till the greens are just cooked, and not overcooked.
Serve Shepuchi Bhaji along with Bhakri/Phulka and Bharleli Vangi or add it to a meal of Varan Bhaat for a comforting weekday meal.
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