Maharashtrian Style Shepu Shengdana Bhaji

This is a Recipe for preparing the traditional and authentic Maharashtrian Style Shepu-Shengdana Bhaji. This is a main course vegetable preparation using Shepu, known as Dill leaves in English and Suva/Savaa in Hindi as the main ingredients.

Maharashtrian Style Shepu Shengdana Bhaji Preparation Time: 20 Minutes
Serves: 2 Persons

One Small Sized Bunch of Shepu
1 Medium size Onion
2 Tablespoon Peanut Powder [Shengdana Pud]
1 Tablespoon Coconut (grated)
Salt as per taste

For the Tadka
1 Tablespoon Oil
1 Teaspoon Mustard Seeds [Mohari]
1 Teaspoon Cumin Seeds [Jeera]
¼ Teaspoon Asafetida [Hing]
6-7 Garlic Petals (mashed)

Shepu Shengdana Bhaji

Maharashtrian Style Shepu Shengdana Bhaji

Wash and chop the Shepu Leaves. Roast, peal and powder the Peanuts.
Heat the in a Kadhai and then add the Mustard Seeds, Cumin Seeds, Asafetida, mashed Garlic, chopped Onion, Green Chili and fry for 2-3 minutes and then add the Salt, chopped Shepu Leaves and ½ cup Water, mix it well and cover the kadhai with a plate and cook for 8-10 minutes on a slow flame.
Then add the Peanut powder, Coconut and mix it well. Serve hot with Bhakri or Chapatti.

The Marathi language version of the Shepu Shengdana Bhaji is published in this – Article

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About Sujata Nerurkar (1711 Articles)
I am an Expert Indian Chef, Food Columnist and Adviser. I write on food and recipes on my site and conduct cooking, candle making, chocolate making, dry cleaning, decoration and other art classes. The recipes and food themes given by me are unique and original and appear regularly in numerous reputed periodicals, newspapers and magazines.

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