Dill Stir fry (Shepuchi Bhaji)

Shepuchi Bhaji in Marathi Time: 10-15 minutes Serves: 2-3 persons Ingredients: 1 big bunch...

Shepuchi Bhaji in Marathi

Time: 10-15 minutes
Serves: 2-3 persons

1 big bunch of Dill
2-3 green chilies
For tempering: 2 tsp oil, 1/4 tsp mustard seeds, 1/4 tsp turmeric powder, 5-6 Fenugreek seeds
8-9 garlic cloves
1/4 cup soaked Peanuts (Soak in water for 2 hours)
2 tbsp soaked Toor Dal (Soaked for 30 minutes)
1/2 to 3/4 cup Thalipith Bhajani
2 tsp jaggery (optional)
salt to taste

1) Clean the Dill and use only leaves. Take a big bowl filled with water. Immerse picked leaves in the water to remove any dirt. Clean it well. Chop finely.
2) Take a steel container which would fit in the pressure cooker. Transfer chopped dill leaves and green chilies into that container. (Sprinkle some water if you want.) Put a steel plate on it. We are going to pressure cook soaked peanuts along with dill leaves but in a separate container. For that, place a small steel bowl of soaked peanuts on top of dill leaves container. Pressure cook upto 3 whistles. Turn off the heat and wait for 10 minutes so that the pressure will release automatically.
3) Heat oil into a kadai on low heat. Add garlic cloves and saute until color turns dark brown. Then add fenugreek seeds, mustard seeds and turmeric. Saute.
4) Add soaked toor dal and mix well. Cover the kadai and let it cook for 1-2 minutes over low heat. Then add cooked peanuts. Saute for a minute.
5) Add cooked dill leaves and mix well. Cover and cook for a minute.
6) Then add thalipith bhajani and mix well. (You may change the quantity of thalipith bhajani). Add salt and jaggery to taste. Cover and cook for 3-4 minutes on low heat. Stir occasionally.
Serve hot with bhakri (millet roti) or chapati.

1) Bhajani flour can be replaced with jowar flour or roasted besan.
2) You can add some tempering (1 tbsp oil, 5-6 sliced garlic cloves, 1/8 tsp turmeric) just before serving.


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