Shepu Chi Bhaaji | Maharashtrian Dill Leaves Stir Fry | Healthy Dill Leaves Recipe

Dill Leaves Sautéed | Shepu Chi Bhaaji

A simple Maharashtrian-style dill leaves stir fry filled with earthy flavours, nostalgia and goodness.

There are some traditional dishes that quietly find a permanent place in our hearts.

Shepu Chi Bhaaji is one such humble yet flavourful preparation.

The first time I truly enjoyed this dish was when my mother-in-law made it during one of my visits to India. The aroma of garlic sizzling with fresh dill leaves filled the kitchen so beautifully that I still remember it vividly. Unfortunately, leafy vegetables shrink so much after cooking that there was hardly enough left for a second helping!

Back then, fresh dill leaves were not easily available in Singapore. But these days, spotting a vibrant green bunch of Shepu in supermarkets feels like such a joy. The moment I saw them recently, I knew I had to recreate this comforting dish at home.

Dill leaves are not only wonderfully aromatic, but are also packed with nutrients and have long been valued in traditional Indian kitchens for their digestive and soothing properties. In many homes, dill water and dill seeds are lovingly used as home remedies passed down through generations.

This sautéed version is simple, rustic and deeply satisfying — the kind of everyday food that pairs beautifully with hot phulkas, chapatis or even jowar and bajra rotis.

🌿 About Dill Leaves

Dill is known by many names across India:

Shepu – Marathi

Soa / Soya – Hindi

Suva – Gujarati

Sabsige Soppu – Kannada

Sadakuppi – Tamil

Soa-kura – Telugu

Dill leaves are widely used in Maharashtrian cooking and are especially loved for their distinct aroma and health benefits. 

🛒 Ingredients

Dill leaves (Shepu) – 1 fresh bunch

Garlic – 2 cloves, sliced into slivers

Green chillies – 2, broken or slit

Onion – 1 small (optional)

Asafoetida (hing) – a pinch

Salt – as per taste

Oil – 1 teaspoon

✨️ Method

Separate the dill leaves from the thicker stems. Wash them thoroughly in a colander under running water to remove any mud or grit. Drain well and chop finely.

Peel and slice the garlic cloves into thin slivers. Break or slit the green chillies.

Heat oil in a wok or kadai. Once warm, add a pinch of asafoetida. Immediately add the garlic slivers and green chillies.

If using onions, add them now and sauté gently until the garlic turns lightly golden and aromatic. Be careful not to burn the garlic.

Now add the chopped dill leaves along with salt. Sauté well. 

At first, the quantity may look large, but the leaves will shrink considerably as they cook.

Continue sautéing until all the moisture evaporates and the leaves look slightly roasted and glossy.

Serve hot♨with:

Phulkas

Chapatis

Jowar rotis

Bajra rotis

Simple dal-rice combinations

🌱 Health Benefits of Dill

Dill has traditionally been valued in Indian kitchens not just for flavour, but also for wellness support. It is rich in minerals, Vitamin C and antioxidants, and has long been associated with aiding digestion and soothing the stomach. 

✨ Variations

• Add soaked moong dal for extra texture and protein
• Sprinkle fresh grated coconut on top
• Add roasted peanut powder for a rustic Maharashtrian touch
• Some homes also pair dill leaves with potatoes for a milder flavour.

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