It is naturally vegan, gluten-free and comes together in just 15 minutes. Depending on the region or language in India, dill is also known as shepu, sholpa, savaa, or soa. This particular recipe of suva ni bhaji is a simple recipe made with only a few ingredients. I simply add crushed garlic and green chillies along with turmeric powder and cumin coriander powder. This allows the flavour of the dill to shine through without any overpowering flavours. Stir frying the dill quickly helps to retain the nutrients in the dill and it also means the curry can be ready in minutes. You can find dill curry variations made with moong dal but I find this a much quicker way to prepare the dill. I tend to serve it with chapatis and a simple dal as it is quite a dry curry.
Health benefits of dill curry
Rich source of vitamins and minerals: Dill curry contains vitamins A and vitamin C, as well as minerals like calcium, iron, and magnesium, which are essential for overall health. Digestive aid: Dill is known for its digestive properties, helping to alleviate digestive issues like bloating. Anti-inflammatory properties: Dill contains flavonoids and polyphenols that have anti-inflammatory effects, potentially reducing inflammation in the body. Supports bone health: Dill is a good source of calcium and vitamin K, which are important for maintaining bone health and preventing conditions like osteoporosis. Immune system support: The vitamins and antioxidants in dill curry can help strengthen the immune system, making it more resilient against infections and illnesses.
Dill Curry Ingredients
Full ingredients with measurements are available in the recipe card below at the end of this post Dill leaves – you will need a few bunches of dill depending on the size of the bunches. It is used here as a green rather than a herb. Look for dill with vibrant green leaves and not yellowing. Green chillies – you need fresh green chillies. You can afford to add more green chillies than usual because you will not be adding any other spice in the recipe Garlic cloves – fresh garlic works best. Turmeric powder – do not add too much or else the curry will become yellow. Coriander and cumin powder Oil – any flavourless oil works Salt – you do not need much salt as the dill is already salty and will wilt when cooking.
How to make Suva Bhaji
Wash the dill leaves with clean running water, and roughly chop. Crush chillies and garlic cloves. Heat oil in a heavy bottom kadai or pan, add the crushed garlic and chillies. Sauté for a few minutes, till garlic turns light pink start adding chopped dill leaves. Keep stirring and mix in the dill leaves. Add turmeric powder and coriander and cumin powder. Keep mixing the sabzi for 2-3 minutes, add salt. Cook sabzi about 5-7 minutes. Switch off the heat.
Pro Tips
Use fresh dill for the best results. Drain the excess water from the dill well once washed.
Serving Suggestion
To make it a complete meal, add in a daal such as Gujarati Chana Dal. Another option is Gujarati kadhi. Serve hot with roti or plain whole wheat paratha and kachumber salad.
Storage
Dill curry is best eaten on the day it is made to enjoy the dill at its freshest in flavour and colour. You can store leftovers in the fridge in an airtight container for up to 2 days. The dill may darken and discolour. Reheat in the microwave or stove top. I do not recommend freezing this recipe as the texture of the dill leaves will alter upon thawing. As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations! Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
Instagram Facebook Pinterest YouTube
Note:- This post was originally posted on March 24th 2015 but I have updated the post since with helpful content.
