Shepuchi Bhaji (Dill leaves curry)

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:

     

Shepuchi Bhaji (Dill leaves curry)

Ingredients:

1 bunch Shepu(Dill) leaves, cleaned, washed and choppped.

3 tsp Toor dal (Arhar dal,Yellow lentils) soaked in water for 30 mins

1 tbsp besan (split gram flour)

 ½  tbsp coarsely ground roasted peanuts

1tsp powdered jaggery

Salt to taste

For the tadka (tempering):

½ tsp mustard seeds

½ tsp Cumene seeds

3 green chillies slit lengthwise

4-5 garlic cloves peeled and crushed

¼ tsp turmeric powder

2tsp oil

Method:

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