Dill is one of the top rating dishes served to new moms as it is known to aid lactation. Hence I ate it in abundance after my babe was born. However, since it has a very strong aroma of fennel (saunf) a lot of people including Roshan were put off by it and went as far as serving himself just one leaf – haha! However, I enjoyed every bite of it – eaten with chapathis or rice & a simple rasam. Bliss indeed!
Dill is known as sabsige soppu in Kannada. In Mumbai it was found by the local names shepu, suva or even soya bhaji (although soya is different). My blogger friend Sangeeta Khanna says it is also known as ‘Soa’ bhaji which I presume veggie vendors misprounounce as ‘soya’ (which is totally different). Thanks Sangeeta 🙂
The leaves when fresh are nice, perky & very aromatic. Try to get a fresh bundle if you can . On some days I made innumerable trips to the bhajiwaala (vegetable vendor) to fetch my fresh supply. By the way, enjoying this dish is not just limited to new moms. Men and women, people of all ages can eat it & benefit from this aromatic herb!
Shepichi Baji ~ Dill Leaves Stir Fry
Prep time: 15 mins | Cook time: 10 mins | Serves 2-3
- 2 small bunches or 2 firmly packed cups of dill leaves and tender stalk
- 1 medium sized onion sliced
- 1 medium-big tomato chopped
- 1 small green chilli slit (adjust to taste)
- 1 tablespoon Bengal gram (chana dal)
- 1/2 teaspoon cumin (jeera)
- 1/2 teaspoon mustard
- pinch of turmeric
- 1 tablespoon grated coconut
- 2 tablespoons oil
- salt to taste