Shepuchi Bhaji is my favorite vegetable among all greens. Many people don't like shepuchi bhaji because of its smell ,some don't like its texture ,etc. Even my sister don't prefer to cook shepuchi bhaji. I know the vegetable is not very tempting, but as we need all greens in our diet and we can't eat spinach everyday. We need to include all types of green leafy vegetables in our diet.
I have special memories with Shepuchi Bhaji. Whenever I was travelling from Nasik to Pune for my job work, I used to tell mom that I want 'Shepuchi Bhaji and poli' during travelling meal times.
If you cook this vegetable properly with addition of some dal like toor dal, chana dal or moong dal, trust me you can also enjoy this vegetable without any reasons ;-)
1 bunch Dill leaves / Shepu leaves
2 tbsp. Moong dal
2 green chilies 2
4-5 garlic cloves
1 cup Water
Salt to taste
2 tsp. cooking oil
1.Soak moong daal for 30 minutes.
2.Chop Dill leaves and wash in water. Strain the water and keep it aside.
3.Heat oil in pan. Add garlic and green chilies.
4.After garlic becomes golden brown. Add soaked moong daal.
5.Saute moong dal for 2 minutes(do not let it cook more time, it will change its color)
6.Add Dill or Shepu leaves. Sauté for more 2 minutes and add 1 cup of water.
7.Cover with lid and cook for 6-7 min.
8.Then add salt, mix well and cook till it is done.
You can enjoy Shepuchi Bhaji or Dill Leaves vegetable or Dill Leaves Stir Fry with roti or bhakari.
