shepuchi bhaji/ dill sabzi
Have lived half of my life in Maharashtra, so even after being a malayalee, my love for maharashtrian food still persist. I love everything about their food, culture, to language, my marathi friends & so much more...
We had neighbors who were too friendly & pass on cooked food or at times we used to exchange each others delicacies or ... i was considered an extra member of their family. i used to walk in -out anytime i wanted ,used to love watch them cook & often be a helping hand. Its been many years, but still remember most of the detail on how to and what to my kaaku taught me ..., wish it was easy to go back to those lovely days.... beautiful memories never fade.
These dry sabzi / Saag/ Curry, it always takes better when you eat along with Baajra or Jowar chi Bhaakri...., along with zunka & sliced shallots and pickle ..mouthwatering..heaven !!!
Lets look at the recipe of shepu / Dill Sabzi , this Veggie is Easily available in India and US as well .
*** Sorry for the shaky video , this also is when i was still learning about video making & was holding camera in my hand while i cook ...crazyyyy lol **
Ingredients :-
Oil 2 Tbsp
Shepu / Dill 1 Bunch
Peanut powder 2 Tsp ( as much needed )
Moong Dal 2 Tsp ( Pre soaked for 20 mins & then drain )
Onion 1 Small Chopped
Ginger 1 Small Piece Chopped
Garlic 2 Cloves Chopped
Turmeric Powder 1 Tsp
Cumin Seeds 1 Tsp
Maharashtrian Masala/ Goda Masala 1 Tsp ( as per taste - as it can be spicy)
Asafoetida/ Hing 1/2 Tsp
Jaggery 1 small piece.
Method:-
1) In a kadai, add oil and when hot enough add cumin seeds( let it crackle) .
2) Add Hing / Asafoetida,
3) Add in Onion, Ginger & Garlic Chopped - add Salt & turmeric & saute for 5 mins .
4) Then add soaked Moong Dal and saute for another 2 - 5 mins .
5) Add shepu / Dill & combine all well.
6) Cover & Cook for 5 - 10 mins .
7 ) Uncover and add peanut powder & roast it for 5 mins . Can add jaggery (optional) .
Happy Cooking!
