Dillweed or Shepu as we call in Marathi is a delicacy. It has a flavor that is hard to describe. It is either loved or hated by many. So it may be an acquired taste. My grandmother's this simple bhaaji tastes best with chapati or paper-thin rice flatbread/tandlachi bhaakri.
Shepu chi bhaaji(2) - KaLa VataNa Ghalun
Dillweed with Sprouts
1 bunch fresh Dill/Shepu, cleaned, rinsed, roughly chopped
1/3 cup KaLa VataNa sprouts, pressure cooked
salt to taste
1 tsp sugar/jaggery powder
1/2 tbsp oil
9-10 Garlic cloves, peeled & smashed but each clove remains in tact
2 red chilies, halved
1/2 tsp turmeric powder
1/3 cup finely chopped onion
1/4 cup freshly scraped coconut
1/4 tsp black pepper powder
1. Clean, rinse and chop dill or shepu roughly. Set aside.
2. Heat oil in a wok or kadhai.
3. Add garlic cloves, chilies and turmeric powder. As garlic cloves turn a shade darker, add onion.
4. Saute till onion is soft.
5. Now add shepu. Fry for 5 minutes and add cooked kala vatana sprouts.
6. Cover and let it cook for about 10 minutes. Sprinkle water in between.
7. Add sugar, salt, coconut - black pepper mixture.
1. The exact quantity for dill or shepu may vary depending on how much quantity 1 bunch may have. Adjust seasoning and sprouts accordingly.
2. Kala Vatana is very tough. Always pressure cook it before adding to the bhaaji. This is neither black beans or black whole urad. This is a special bean grown in Maharashtra.