Shepu batata bhaji

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.