serving: 3 people
Ingredients
- 40-50 gms fresh dill leaves 2 tightly packed cups
- 1 no red onion
- 3 nos potatoes medium
- 4-6 nos garlic cloves
- 2 nos green chillies
- 1/2 tsp mustard seeds
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- 2 tbsp roasted peanut powder
- 1 tbsp oil vegetable
- salt as per taste
- water as required
Instructions
- Wash dill leaves under running water to remove any dirt. Keep it aside to strain any extra water.
- Start preparation with other veggies. First; wash and peel potatoes then dice it. Next; finely chop onion and garlic.
- Take a pan or kadhai over high heat and add oil into it.
- Once oil is hot, add mustard seeds into the pan. Once mustard starts to crackle; add cumin seeds into it.
- Let both seeds splutter for few seconds; then tip in chopped onions.
- Turn heat to medium and continue to fry onions. Once onions starts to change colour; tip in garlic followed by sliced green chillies.
- Sauté for few minutes and add turmeric into the pan.
- Mix everything together until rawness goes away.
- Meanwhile, clean and roughly chop dill leaves. I used only delicate part of it and removed it's thick stems.
- Next goes diced potatoes into the pan. Gently stir it together to cover with onion mixture.
- Add 1-2 cups of hot water and cover the pan with lid.
- Season with salt and cook potatoes over medium heat for few minutes.
- Once potatoes are nicely cooked and any excess water evaporates; add chopped dill leaves.
- Turn heat to low and gently mix everything together. Simmer just about 2 minutes.
- Finally, stir in roasted peanut powder. Give a quick stir and turn off the heat.
- Our side dish with dill leaves and potatoes (aka shepu-batata bhaji) is ready to serve.
Notes
- Use of peanut powder is option; but I would highly recommend it. It not just adds a crunch but also balances strong taste of dill leaves.
- Do not overcook dill leaves else it will lose its flavour and aroma.
