Dill, a green leafy vegetable that can be used as vegetable or a herb , it has a typical flavor that is strong, is aromatic, and was something that I had never tasted in my mother’s house before marriage. My dad never liked the strong flavor of this vegetable and hence mom never made it in our home. I got introduced to this leafy bundle after my marriage, my mother-in-law used to make it perfectly, and I have adapted this recipe from what I have tasted when she cooked it. Both my kids love these greens, and this recipe is the most preferred method of the two that I use to prepare these Dill greens. We can prepare the greens using soaked Mung dal too. I usually do not like to see oil oozing out on to the plate from any sabji that I cook for the day, but for this one I usually add a little extra oil.
Until last month I had eaten Dill leaves in this particular sabji form only, never cooked or tasted its different recipes. But during my recent Georgia travel, I got to taste some amazing recipes using the herb Dill. It is used extensively in other cuisines too, and I loved the versatile uses of it. It was used in soups, salads, as well as rice, and some unique chicken and mutton recipes. I loved the use of it in soups, it enhanced the flavor of the vegetables and chicken so perfectly, the taste still lingers on my tongue. I hope to try out some of these below recipes in my kitchen soon.
These couple food picture below that I am sharing are from my Georgian travel, the soups and Chicken salad that used dill as a herb, it imparted a perfect flavor to these simple recipes.
Now let us get on with the preparation to make the Dill sabji. It is also called as Shepuchi bhaji in Maharashtra in India.
DILL SABJI/SHEPUCHI BHAJI
Dill greens: 2 Bundles
Green chilies: 2 long ones
Onion: 2 Medium
Tomato: 1 Medium
Garlic: 2-3 Cloves
Oil: 3 Tbsp
Turmeric: 1 Tsp
Cumin: 1 Tsp
Salt: To taste
Clean the leafy bundle by separating the tender stems and leaves. Wash and towel dry the Dill greens.
Slice the garlic cloves. Finely chop the green chilies, onions, and tomato.
Heat a Kadai on the gas stove. Add the oil to it, once it gets hot then add the cumin.
Next add the chopped green chilies and garlic. Saute, then add the finely chopped onions. Cook till the onion become pinkish, then add the chopped tomato. Cook till it gets soft and we see oil at the sides. Then add the turmeric and salt.
Then add the chopped Dill greens. Cover with lid for 5 min, and then remove the lid. We cover it for only few minutes because we just want to ensure the tender stalks get cooked but without changing the color of the leaves. If we cover with lid for long, it adds water to the sabji and gives it a dull color, and also the taste is compromised.
Cooking the greens does not take much time, and hence try and be near the stove while it is getting done. Dry up any liquid from the sabji and put off the flame from the stove, and empty the sabji on to a serving plate or bowl.
I had made a simple bottle gourd Dal to go with this sabji, a freshly made cucumber salad, fulka and some red groundnut chutney. This was my simple dinner menu the other day. I have one roasted papad too on the plate.
I will try and make a post of my other Dill greens recipe that I make adding the Mung dal sometime sooner.
This is a simple vegetarian sabji that I make in my kitchen, and am happy to share with you all here on the blog. Hope you like this easy-to-make Maharashtrian recipe.