Shepu Batata

Dill is used as a herb by many European cuisines. With fish, in dressings, and salads. But the Maharashtrians use it as a leaf vegetable like you would use spinach. There it is sold in large bundles of about 400g each. Potato is added to increase the quantity of the cooked vegetable. Some recipes add lots of onion as well as coarse peanut powder at the end for a nutty crunch and as a filler. Spinach & dill in equal quantity is also cooked together. Here in Holland, I buy it in Turkish or Syrian shops, as the bunches are large with some stalk, which add to the bulk and texture. Having a strong flavour, you need to add hardly anything by way of spices. This very simple, non-spicy & quick vegetable is a refreshing one for summer. Even the inexperienced cooks can make a success of it!

1 tsp=5ml/1 tbsp=15ml / 1 cup=225ml


1.Wash & scrub the potatoes, then cook them in boiling water for 15-20 mins, till just done. Remove from the pan and allow to cool.
2.If using organic potatoes, leave the skin on & chop into 2x2 cm cubes.
3.Heat a wok/ thick bottomed deep fry pan, heat the oil.
4.When hot, add the garlic & chili pieces, reduce heat and fry till garlic turns a little golden.
5.Add the onion and stir-fry till it is transparent.
6.Add the dill, salt, sugar & potato cubes. Stir through to mix.
7.Reduce heat to low, cover & cook for about 5-7 minutes, till the thicker stalks of the dill are just about cooked.
8.Sprinkle a tbsp or so water on the sides of the wok/ pan, if needed to create some steam.
9.There should be some moisture from the washed dill.
10.Serve warm with flatbread, roti, or in a wrap. A squeeze of lemon gives added fresh taste.