Suva ni Bhaji (Indian Dill Curry)

This Indian Dill Leaves Curry, also known as Suva ni Bhaji or Shepu Bhaji, is a dill stir fry made with garlic, green chillies and few spices.

It is naturally vegan, gluten-free and comes together in just 15 minutes.

Note:- This post was originally posted on March 24th 2015 but I have updated the post since with helpful content.

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 keep it vibrant 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.

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!

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