Shepu Chi Bhaji Recipe
Tarla Dalal
• Updated : Dec 06, 2024
Table of Content
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.
Tags
Soaking Time
30 minutes
Preparation Time
15 Mins
Cooking Time
8 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
23 Mins
Makes
2 servings
Ingredients
Main Ingredients
- 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 onion
- 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.
Shepu Chi Bhaji recipe with step by step photos
Nutrient values (Abbrv)per plate
| Energy | 235 Calories |
| Protein | 5.3 g |
| Carbohydrates | 17.0 g |
| Fiber | 3.6 g |
| Fat | 16.3 g |
| Cholesterol | 0 mg |
| Sodium | 16 mg |
Click here to view Calories for Shepu Chi Bhaji
The Nutrient info is complete
Shaila Sawant
July 28, 2020, 9:05 a.m.
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.
Foodie #679283
May 20, 2016, 4:41 p.m.
Loved it. Will make it again
Sonal Modi
July 9, 2015, 3:15 p.m.
What a recipe! I served it with rice and Gujarati Kadhi. Everyone enjoyed it.
