14 April, 2010

Soya/Dill weeds with Potatoes - Soya Bhaji

It been after a long, I have come up with the recipe, though this recipe will not take a long to cook.
~ This is definitely the one of the quickest, easiest, and delicious with few ingredients of recipe to fulfill your appetite and heart with its sweet aroma and flavor. It is Soya/dill weeds with potato or Soya Bhaji.
Perhaps, I don't mind to say this recipe also comes specially for my dear Lazy friends.

The soya/dill weed/leaves have slender stems, which are finely divided and have lovely green soft delicate leaves, slightly broader than the similar leaves of fennel leaves are just amazing. In fact, I don’t mind munching few tiny twigs just before cooking them.

~ Nutrition Value:
Above all the nutrition chart will indulge you to eat and relish it.
This popular herb contains no cholesterol; but is rich in anti-oxidants and dietary fibers which help to control blood cholesterol levels. It is also rich in many vital vitamins including folic acid, riboflavin, niacin, vitamin A, beta carotene, vitamin-C that are essential for optimum health. Dill weed is a good source of minerals like copper, potassium, calcium, manganese, iron, and magnesium.

In addition to it, 100 g of dill weed provides only 43 calories, but its phyto-nutrients profile is no less than any other high calorie food source; be it nuts, pulses, cereals or meat group.
So, let us scroll a bit of history of the Dill/Soya weeds before stepping up to the recipe.

Soya/Dill Weeds with potatoes
Soya/Dill Weeds with Potatoes
To Enlarge CLICK here

~ History:
Dill originated in Eastern Europe. Although several twigs of dill were found in the tomb of Amenhotep II (was the seventh Pharaoh of the 18th dynasty of Egypt. Amenhotep inherited a vast kingdom. His reign is usually dated from 1427 to 1400 BC.)
They report that the earliest archaeological evidence for its cultivation comes from late Neolithic lake shore settlements in Switzerland. Traces have been found in Roman ruins in Great Britain. [Ref. Wikipedia]

~ Name:
The name dill comes from Old English dile, thought to have originated from a Norse or Anglo-Saxon word dylle meaning to soothe or lul, the plant having the carminative (is an herb or preparation that either prevents formation of gas in the gastrointestinal tract) a property of relieving gas.

In Sanskrit, this herb is termed as Shatapushpa. The seeds of this herb is also termed as Shatakuppi sompa, Shatapushpi, Sabasige, Badda sompu, Sabasiga, Surva, Soyi, Sowa, Soya in Tamil, Hindi, Telugu, Kannanda, Gujarathi, Hindi, Punjabi etc.

Serves: 2 pax easily.

Ingredients for Soya Bhaji

  • Fresh soya/dill weed - ½- 1 bunch or more (fine chopped)
  • Potatoes - 2-3 medium (quartered chopped)
  • Garlic pods - 3-5 (crushed and fine chopped)
  • Cumin seed - 1/2 tsp.
  • Red chilli powder – ½ teaspoon
  • Coriander powder – ½ teaspoon
  • Salt - to taste (or 1 teaspoon)
  • Oil - 1 tsp.

Method of Making of Soya/Dill Weeds Bhaji with potatoes:

Making of Soya Bhaji

  • Heat the oil in a pan.
  • Now add and toast the cumin seeds.
  • Then add the crushed and finely chopped garlic pods until they turn slight golden brown.
  • Stir in and soon add quartered chopped potatoes.
  • Cook for 2 minutes. Stir in and then add all the dry spices like red chilli, coriander and salt.
  • Add soya/dill weed and mix it well.
  • Cover and cook on medium-low for about 10-12 minutes or until the potatoes are tender.
  • Serve hot with rice or with chapatti or paratha or any bread.

  • Potatoes are optional yet they are delicious and multiply the quantity.
  • Fine chop or rough chop for the soya/dill weeds will do.
  • Do not over cook, or eles the soya/dill leaves loses its green color.
  • Just a quick toss concept has to be considered while cooking this dish.
  • Some people like to add ginger, garam masala, aamchoor(Dry Mango powder) to it…but I prefer the absolute sweet strong fragrance of soya/dill weeds.
  • You may also add the Saunf/Fennel leaves with the soya/dill weed leaves to enhance the taste/flavor .

~ O dear sometimes yet sometimes even the weed (dill/soya weeds) can be so delicious, and quickest to cook, aren’t they!
~ Hope you enjoyed! Try making at home for a better change from the routine food :)


  1. @DeliciousFood

    Hey this is not fair ...comon SHIP some food over here....

    I don't have access to kitchen right now but I would cook it as soon as I am near it...

    I love cooking very much....

    I am Chinese, Mexican Champ...

    I hate these food posts u see it is not consumable...everything you write my mind can consume....this is not fair....:)

  2. @ Mitul

    Sure take a long breath and feel teh aroma...and yeah its into your mouth...munch it!
    SO tell me how is the Virtual Flavours!

    ~ SO glad that you find this recipe quite easy! Yeah Do try your hand when you have access to kitchen..afterall it controls blood cholesterol levels too..hence very heathy!!

    ~ Okay so you are Champ in Mexican and Chinese...this is a new shade of yours..Bwt. I knew Bhumi is a great chef...not its about You..than wow..
    What a Culinary-Chef-Champ-Combo :):)

    I will try making something at shall remind you of a tint of chinese,mexican and India dash!SO be promt at Humming!

    ~Abslutely love reading your comment:)Keep Hopping!

    ~Keep the Spark Alive..

  3. the snaps and the way you have explained the process, just make me WANT this sooo much, that I wannaa run to the kitchen nd cook this NOW!!!!
    am surely gonna try this!
    and hey..thanks for the History:)

  4. That looks mouth watering ... Never tried those dill weed and will definitely give a try.

  5. @ Shruttz

    Pleasure is all more more if your try this easy recipe in your kitchen!

    ~Though I know you dont cook often..but sure you can try this one :)

    ~Keep the Spark Alive..

  6. @ Priya

    Yeha true it is quite an uncommon stuff people cook...but sure worth..after your have checked the Nutritional chart of the Soya! Above all it is hardly takes time to make unlike other vegetables!

    I have always loved it evre sines my childhood..my mom cooks it very often...try this with Rajma-Chawal or hot chapati...It just rocks!

    ~ Do let me know your experience and view whne you cook it sometimes it your home!
    ~Keep the Spark Alive..


    Delicious ...

    Looking for next shipment of Ind0-Chinese Installment...

  8. wowwwwww!!!
    i mean thanx a tonner...kip them comin rach di:))
    i shall definitely try this one;)
    yr pix make it look sooo temptin!!


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