Dil rice (शेपू भात)

Summer months are busy months in my household. We grow vegetable garden and love to spend time taking care of it. Some plants do well, while some just remain as unsuccessful experiments. 

One side effect of growing vegetables is you have surplus vegetables in the house. Week on week, sometimes you get same produce or harvest. The real challenge is coming up with creative dishes to use this bountiful harvest so you are not repeating the same dishes each time. 

Dil (शेपू) is not a popular vegetable in my house but it is growing well in my garden. This time I decided to use most of the leftover vegetables from my harvest and came up with this dish. It feels amazing to have a shorter farm to table turnaround time. Feel free to change vegetables in the recipe as per your choice or their availability.

Servings: 3 people

Ingredients:

10-12 stems of Dil (शेपू), washed and chopped

2-3 garlic cloves or tender garlic shoots

A bunch of green onion shoots, chopped

2 medium sized tomatoes, diced

1/4 cup green pigeon peas (tuvar) (optional)

1/4 cup peas

1/4 cup carrot, diced

1 cup rice, washed and soaked

8-10 cashew nuts

Salt as per taste

Seasoning:

2 tbsp oil

a pinch of asafoetida

1 tsp cumin seeds

crushed pepper

Wash rice and soak them for half an hour. Drain the water after half an hour and keep it aside. In a pot, boil 2 cups of water. I use brown rice hence the water quantity is doubled. If you are using any other type of rice, adjust the water accordingly. Usually rice to water proportion is 1:1 or 1:1.5 based on type of rice.

While the water is boiling, we will saute all the vegetables together. For this, in a heated kadhai, add oil and season with asafoetida, cumin seeds and crushed pepper. Adjust the pepper as per your taste. Add garlic and cashew nuts. Saute for a couple of minutes till the cashews turn slight brown and garlic is well fried. Add chopped green onions and stir fry for 5 minutes. Next add diced tomatoes and mix in. Let the tomatoes cook for 5-7 minutes. Add remaining vegetables like diced carrots, peas and chopped dil leaves. Mix all vegetables and stir for 5 minutes. Add drained rice and mix together. Stir for 7-10 minutes and add boiling water to this mixture. Add salt and cook until rice is well cooked.

Serve with a teaspoon of ghee (optional).

Spring Onion Bhaji (कांदा पातीची भाजी)

Ingredients:
Spring Onion/Kanda paat 1 bunch - chopped
 1 tsp garam masala
1/2 tsp chilli powder
salt as per taste
jaggery as per taste
Freshly grated coconut for garnish

For Seasoning:
1 tsp oil
1/2 tsp mustard
a pinch of asafoetida
1/4 tsp of turmeric powder

Servings:
3 people

Wash and cut spring onion. In a kadhai, heat oil and add mustard to it. Once the mustard seeds start to pop, add asafoetida. Now add chopped spring onion and turmeric. Stir well and cover with lid. Let it simmer for 2 minutes. The spring onion will get cooked. Next add garam masala, chilli powder and salt and jaggery. Stir well and simmer until the jaggery is dissolved and masala, chilli powder are mixed well in the vegetable. Garnish with freshly grated coconut.

Optionally, you can add about 1 tbsp of gram flour or besan once the vegetable is cooked and mix well. Simmer for 2 minutes. Garnish with coconut before serving.