Ingredients
Dill leaves Shepu 1 bunch
Pumpkin leaves / Bhoplachi paney 1 bunch
Moong daal 2tsp
Rice 2 tsp
Chopped green chilies 2
Crushed garlic cloves 6-7
Water 1 cup or less
Salt to taste
Ghee 1tsp
Method
Soak moong daal & rice in water for at least 2 hrs. Clean dill leaves and pumpkin leaves, chopp well keep it aside.
Heat oil in pan. Add garlic and green chilies. After garlic becomes golden brown. Add chopped dill leaves, soaked moong daal & rice. Add 1 cup of water. Cover with lid and cook for 6-7 min. Then add salt, mix well and cook till it is done. Serve with bhakari. This bhaji is generally prepared in shravan month, especially on the day of arrival of gauri in ganapati festival.
Tip
Moong daal and rice help to remove typical smell of dill leaves.
Shepu and Bhopla pale bhaji
Harbhara pale bhaji / Chickpeas leafy vegetable/Garbanzo leaves: This vegetable is also prepared the way Shepu and Bhopla pale bhaji is prepared (Only along with rice and moong daal groundnuts are added).
Shepu and Bhopla pale bhaji
Harbhara pale bhaji / Chickpeas leafy vegetable/Garbanzo leaves: This vegetable is also prepared the way Shepu and Bhopla pale bhaji is prepared (Only along with rice and moong daal groundnuts are added).
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