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Monday, June 17, 2013

Shepuchi Bhaji: Dill - Pumpkin Leaves Bhaji

(Link to Marathi Recipe)

My mom makes this bhaji on 3rd day of Ganesh Utsav (Ganesh Chaturth) to celebrate arrival of  Goddess Gauri. It is believed that you offer simple light meal on the first day of Gauri puja and make full meal of Puran Poli, batata Bhaji, Varan-Bhat, Koshimbeer on the second day of Gauri's arrival. Third and the last day, my mom usually makes simple dahi-bhat (yogurt rice) for the offering.

Shepuchi Bhaji

Here is very simple recipe from my mom -

1 bunch of Dill
4-5 Tender Pumpkin Leaves
2-3 Green Chillies (Adjust according to taste)
3-4 cloves of Garlic
1 tsp Cumin Seeds
1 tbsp Oil
2-3 tbsp Toor Daal
2-3 tbsp Rice
Salt per taste 

Preparation -
Clean dill, take only tender leaves and stems. Wash thoroughly and chop into fine dice.
Remove veins from back of pumpkin leaves, wash and chop into fine dice.
Grind garlic and chilies together.
Mix toor daal and rice together in a big enough vessel that can fit in the pressure cooker. Wash and drain all the water.
Add half of chopped greens over daal-rice.Add 1 tsp salt, chili-garlic paste, cumin seeds on it. Now cover with remaining chopped greens. Add about 1/4 cup water.
Cook in pressure cooker for 10-15 minutes. Rice and Daal should be cooked well.
Let the pressure cooker cools down, remove and mash with back of spoon. Add more salt if needed.
At this point add more oil if you want. Heat over low flame if you want but its not needed.
Enjoy warm with fresh Jowar Roti.

Shepuchi Bhaji With Bhakri

Tips -
  1. My grandma makes the same bhaji with spring onion/green onion. 
  2. Sometimes you get whole bunch of pumpkin leaves, use just 3-4 in this bhaji as you need those just for the consistency.

1 comment:

  1. What an interesting recipe! I can see how the dal+rice must add body to the greens. It is an interesting combination for me - we get dill in winter and pumpkin leaves in summer here!

    ReplyDelete

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