Shepu Chi Bhaji
by Tarla Dalal

A tantalisingly flavourful bhaji prepared with aromatic dill leaves, the Shepu chi Bhaji is an all-time favourite Maharashtrian accompaniment. You are sure to enjoy the herby flavour of dill, which is enhanced further by the addition of onions, and balanced well by soaked chana dal.

A traditional tempering boosts the aroma and flavour of this herby subzi manifold making it a sure-shot hit with the whole family. Garnish generously with coconut and serve it fresh, as it could become watery if left to stand for a long time.

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Shepu Chi Bhaji recipe - How to make Shepu Chi Bhaji

2 cups chopped dill leaves (shepu / suva bhaji)
2 tbsp oil
1/2 tsp mustard seeds ( rai / sarson)
1/4 tsp asafoetida (hing)
1/4 tsp turmeric powder (haldi)
1/4 cup chana dal (split bengal gram) , soaked in hot for 30 minutes and drained
2 tbsp chopped garlic (lehsun)
1 tbsp chopped green chillies
1/2 cup finely chopped onions
salt to taste

For The Garnish
1 tbsp desiccated coconut

Method

Heat the oil in a deep non-stick kadhai and add the mustard seeds and allow them to crackle.
When the seeds crackle, add the asafoetida and turmeric powder and sauté on a medium flame for 10 seconds.
Add the chana dal, garlic, green chillies and sauté on a medium flame for 1 minute.
Add the onions and sauté on a medium flame for 2 minutes.
Add the shepu and salt, mix well and cover and cook on a medium flame for 4 minutes, while stirring occasionally.
Serve immediately garnished with coconut.

Nutrient values per serving

Energy	235 cal
Protein	5.3 g
Carbohydrates	17 g
Fiber	3.6 g
Fat	16.3 g
Cholesterol	0 mg
Vitamin A	1597.8 mcg
Vitamin B1	0.1 mg
Vitamin B2	0.1 mg
Vitamin B3	0.7 mg
Vitamin C	3.8 mg
Folic Acid	32.2 mcg
Calcium	65 mg
Iron	4.8 mg
Magnesium	0 mg
Phosphorus	0 mg
Sodium	16.3 mg
Potassium	189.5 mg
Zinc	0.5 mg

Foodie #679283

on 11 Apr 23 07:56 PM

Loved it. Will make it again

Sonal Modi

on 09 Sep 16 12:24 PM

What a recipe! I served it with rice and Gujarati Kadhi. Everyone enjoyed it.

Shaila Sawant

on 01 Jun 15 11:35 AM

I usually cook Shepu & Palak together due to that peculiar aroma of Shepu. But after following your recipe, now I wont b adding Palak hence forth. Chana Dal goes very well with Shepu, which I had never thought befor. A perfect blend of Indian flavours. Thank you.