Photo: Gannu03 · CC BY-SA 4.0 · Wikimedia Commons

Maharashtra · Dinner

Shepu Bhaji with Solkadhi (Dill Stir-Fry Dinner)

A beautifully simple stir-fry of fresh dill (shepu) with onion, peanuts, and coconut — earthy, fragrant, and slightly bitter in the best way. Eaten with bhakri and a glass of cool sol kadhi as a light, clean-tasting weeknight dinner.

🧺 Ingredients

• 400 g fresh dill (shepu / suva), washed, thick stems removed, roughly chopped
• 2 tbsp oil
• 1 tsp mustard seeds
• 8 curry leaves
• 1 large onion (150 g), finely chopped
• 3 garlic cloves, finely sliced
• 2 green chillies, finely chopped
• ½ tsp turmeric
• 1 tsp red chilli powder
• ½ tsp goda masala
• 3 tbsp roasted peanuts, coarsely crushed
• 2 tbsp fresh grated coconut
• 1 tsp salt
• ½ tsp jaggery powder (optional — cuts slight bitterness)

👩‍🍳 How to make Shepu Bhaji with Solkadhi

1. Temper (Heat: medium): Heat oil. Crackle mustard seeds and curry leaves. Add chopped onion and green chillies — fry on medium heat for 6–7 minutes until golden.
2. Add garlic and spices (Heat: medium): Add sliced garlic — fry 1 minute. Add turmeric, chilli powder — stir 30 seconds. Add goda masala — stir 20 seconds.
3. Add peanuts (Heat: medium): Add crushed roasted peanuts — stir 1 minute until coated with masala.
4. Add dill (Heat: medium-high): Add chopped dill in 2–3 batches — each batch will reduce dramatically. Turn heat to medium-high. Stir briskly. The dill will wilt and reduce in volume by about 60%. Season with salt and jaggery. Stir 3–4 minutes until dill is cooked but still bright green and slightly textured (not mushy).
5. Add coconut (Heat: off): Turn off heat. Add fresh grated coconut. Toss gently. Taste and adjust salt.
6. Serve: Plate alongside freshly made hot bhakri with butter. Sol kadhi in cold glasses on the side.

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