Thursday, July 16, 2015

Dill Leaves Stir Fry | Shepuchi Bhaji | Sabsige Soppu Palya

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dill leaves stir fry
I use various varieties of greens- green/red amaranth, methi, palak and dill leaves regularly in my cooking and I make it a point to use them at least 3-4 times a week to pair with my Jowar bhakris.I prepare either stir fry or dal with red and green amaranth but methi and palak are very versatile greens and can be used for various preparations-snacks,dal,stir fry,curries,gravies,rotis,parathas etc. However, if I want to serve the greens with bhakris,I prefer it in the form of either a simple stir fry or Saag.
sabsige soppu palya
This is a typical Maharasthrian style preparation of greens,you can adapt this recipe to prepare any greens stir fry.It is called as 'Shepuchi Bhaji' in Marathi.Usually Maharashtrians do not add any tempering in the greens and keep the garlic to dominate the flavor in the stir fry.I just love this simple stir fry to pair with bhakris or hot phulkas.Dill leaves are good for new mothers as it is known to aid lactation.
'Shepu' is basically Dill leaves,which is also known as 'Sabsige Soppu' and is widely available in Karnataka and Maharasthra regions.It has a distinct flavor,smell and taste, not many like the taste of it.Even I was not a fan of these greens during my childhood but now after marriage I started liking it.As it is available easily here in Mumbai I included it often in my menu and surprisingly hubby dear never complained about it and he too started liking these greens.Today I am posting a very simple stir fry recipe with these greens.If you are interested you can even check my Dill-Dal Stir fry which is how my mom used to prepare where the dill leaves are cooked with toor dal and is later prepared like a stir fry.

Check out few greens recipes in my blog:
shepu bhaji

Dill leaves Stir fry | Shepuchi Bhaji Recipe:
Serves 2-3
Preparation time: 15 mins | Cooking time: 20 mins | Total time: 35 mins
Cuisine: Maharasthra - Indian | Category: Side dish for Rice/Roti

1 big bunch Dill leaves/Sabsige Soppu/Shepu
1 big Onion,roughly chopped
4-5 Green chillies,chopped
5-6 Garlic pods
2 tbsp Oil
Salt to taste

  • Clean the dill leaves and wash them properly and chop the leaves finely along with tender stalks.
  • Heat oil in a kadai and add chopped garlic and fry until they turn slight brown in color.
  • Add chopped onions and green chillies and fry for few mins until onions turn pink.
  • Now add the chopped dill leaves and fry for 10-12 mins until the greens are cooked.Take care that you would not over cook the greens,they taste best when they are cooked right.You can initially cover it slightly for 2-3 mins and then remove it later and fry it with out lid.
Serve it hot with Roti/Rice/Jowar Bhakri/Bajra Bhakri.

  1. You can use green amaranth leaves or red amaranth leaves or spinach or methi leaves and follow the same process.
  2. I usually do not add any seasonings in the oil as I like the garlic flavor to dominate in the recipe.You can reduce the garlic if you are not a big fan of it.
  3. I like to keep this recipe simple as it tastes best as it is and I love to eat this with Jowar or Bajra Bhakris.
  4. Use only tender stems of the greens for this recipe.Chop them roughly.
  5. You can add soaked moong dal after you fry onions and cook it together with the dill leaves.Make sure the moong dal is cooked properly but it should hold its shape and not become mushy.
  6. You can even add grated coconut at the end.
shepuchi bhaji
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Gauri said...

Exactly the way my Mom would make :) I love shepu chi bhaji... Nice clicks :)

Anonymous said...

Plz post the Bhakri recipes .thank you.

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