162. savaa ni bhaji (dill and lentils)
Prina your savaa ni bhaji is ready! Prina my niece, loves savaa ni bhaji with rotli and so does her dada. Savaa, suva or dill leaves are prepared as a vegetable in India either with lentils or potatoes. In the western countries these feathery green leaves are used mainly to flavour a stew, salad or soup. It is a herb but grows in abundance in India during the winter season. Big fat bunches sometimes sell for just under 10 rupees. My visit to the Mombasa market this week was a delight as I saw only one seller with a few bunches of the bhaji. I quickly grabbed a few and made the vegetable on the same day. This herb does not stay for too long as the leaves start to turn yellow within a day or two. I love savaa ni bhaji with the lentils but Ajay prefers it with aubergines. SAVAA NI BHAJI (DILL AND LENTILS) 4 servings ½ cup yellow split green gram lentils ( yellow moong dal) ½ cup water 4 cups (lightly packed) finely chopped savaa or dill 1 tsp ginger paste 1 tsp chilli paste 1 tbsp o...