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.
Shepu Chi Bhaji recipe - How to make Shepu Chi Bhaji
Soaking time: 30 minutes Preparation Time: Cooking Time: Total Time:
Makes 2 servings
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.
| 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 |
Loved it. Will make it again
What a recipe! I served it with rice and Gujarati Kadhi. Everyone enjoyed it.
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.