Shepu Chi Bhaji
by Tarla Dalal
Added to 11 cookbooks
This recipe has been viewed 38240 times
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.
- 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
|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|
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