Dill (Suwa)
Not just salmon! Magical leaves to refresh Indian vegetable stir-frying
Description
Apiaceae herb. Often used for fish in the West, but in India, raw leaves are spice-fried directly with potatoes/beans, cloaking dishes in a unique sweet refreshing aroma.
Classification: For Everyone,Fresh Herb,Refreshing Aroma
Shops selling Dill (Suwa)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Dill(Raw leaves)
Instructions
- Finely chop fresh dill (Suwa) leaves.
- Heat mustard oil in a pan, briefly fry cumin seeds, garlic, green chilies.
- Add cubed potatoes to cook through, finally add a mountain of chopped dill. When leaves wilt and refreshing aroma transfers to potatoes, 'Aloo Suwa' completes.
Learn more Substitutes, pairings, tips
Key spices
None
Substitutes at Japanese supermarkets
Fennel leaves (perfect sub as aroma direction is closest)
Pairing
Aloo Suwa (Potato and dill stir-fry), Dal (Lentil soup)
Trivia
[Hardcore] 'Suwa' in Hindi. Unlike fenugreek leaf (Methi) bitterness, dill is an herb with strong 'sweetness and freshness'. A health ingredient consumed massively as 'leafy veg' like daikon leaves/spinach on Punjab/Gujarat winter dining tables.
Eating tips & etiquette
[Unique Eating] Coat heavily cumin/salt-flavored potato stir-fry with massive dill, wrap in piping hot Chapati, biting for breakfast while enjoying the refreshing aroma escaping the nose!
Allergen
None