Yes, this humble dill which is a great herb to use to perk up your food is also cooked as a vegetable. I have grown up eating this saag (green). It is actually great for digestion and its water is given to infants for colic. It is used regularly in Indian cooking.
Here I share a simple recipe of dill greens cooked with potatoes with a simple tempering made UP style.
Yesterday, I got some crackling fresh, organic dill leaves and hence made this immediately.
1 bunch fresh dill leaves (300 gms.)
3-4 medium sized potatoes
4-5 cloves garlic chopped
2-3 dry chillies
1 tsp. cumin seeds
2 tsp. vegetable oil (I used mustard oil)
1 tsp. chilly powder
salt to taste
Carefully clean and wash the dill leaves. When relatively dry, chop finely and set aside. Wash, peel and chop potatoes into cubes.
Now take oil in a pan/kadhai. Add in cumin and let it sputter. Now tip in broken dry red chillies and chopped garlic. Cook for 30 seconds and then add the chopped potatoes. Add salt and chilly powder.
Cook covered on low flame till potatoes are half done. Now add in the chopped dill leaves. Mix well and cook covered till the dill leaves have cooked along with the potatoes.
Serve hot with chapatis. Your tasty, nutritious dish is ready to eat.
Do you like eating dill cooked as a vegetable? Do share.