I love this tasty vegetable dish from Maharashtra in western India, for its sheer simplicity. It takes just 10-15 minutes to make from start to finish but the results are very satisfying indeed. Serve Shepu Chi Bhaaji with hot Chapatis and a bowl of your favorite Daal (lentils).
Ingredients:
- 4 medium potatoes chopped into 1" cubes
- 2 medium bunches of fresh dill weed
- 8 cloves garlic chopped very fine
- 2 dry red chillies/ green chillies
- 1 tsp mustard seeds
- 1/4 tsp turmeric powder
- 2 tbsps vegetable/ canola/ sunflower cooking oil
- Salt to taste
Preparation:
- Heat the oil in a deep pan on a medium flame and add the chopped garlic and fry till light golden.
- Add the dry red chillies/green chillies and fry till darker. Now add the mustard seeds and cook till popping stops.
- Add the turmeric and stir well. Now add the dill weed and chopped potatoes. Stir and cover the pan. Reduce the flame and cook till the potatoes are tender.
- Add salt to taste and mix well.
- Serve right way with hot Chapati (Indian flatbread) and your favorite Daal (lentils).
