Shepuchi Bhaji

Dill or shepu as we call it in Marathi is traditionally used as a herb in western cooking. In India fresh dill leaves are used in the main course dish to prepare stir fry dill or shepuchi bhaji. Dill has a very bitter taste and to make it into a main course it needs to be mellowed down a little bit. Garlic does just that.

Ingredients

3 bunches of dill

4 cloves of garlic finely chopped

2 green chillies

½ cup of besan or gram flour

2 tablespoon of oil

1 teaspoon of sugar

1 teaspoon of mustard seeds

1 teaspoon of asafoetida

1 teaspoon of turmeric

salt to taste

Preparation time: 10 mins

Cooking time: 10 mins

Wash and dry the dill bunches and finely chop the leaves.

In a pan heat the oil and mustard seeds and once they start popping add the asafoetida and turmeric. Add the garlic and chopped chillies and saute for 1 minute.

Add the chopped dill and saute until the dill turns dark green and shrinks. Add the besan, salt and sugar and mix thoroughly.

Cover the pan for 2 minutes on low heat and turn the heat off.

Serve with hot rotis.S