In Maharashtra this simple vegetable,is made on Rishi Panchami.
Rishi Panchami is the fifth day, the next day after Ganesh Chaturthi in Bhadrapad month of the Lunar calendar. It is a traditional worship day for Sapta Rishi.
This vegetable is made using seasonal vegetables and tubbers .The vegetables that are used are the ones where ox is not used for the farming. It is also cooked in simple way without adding any spices as cooked by rishis….hence the name “Rishi Chi Bhaji”.
Time consuming recipe as lots of vegetables needs to be cleaned and chopped….But the taste is worth every effort.
Here goes the recipe…
Ingredients:
2 cups Lal Math (Amarnath ) leaves with tender stems, washed and chopped finely.
1 cup Aloochi paan/ Colocasia leaves with tender stems, washed and chopped finely.
1 cup Stems of Lal math washed,peeled and cut into peices.
1/2 cup, Padwal (Snake Gourd)chopped.
1/2 cup,Lal Bhopla (Red pumpkin ), peeled and chopped.
1/2 cup Bhindi ( Lady’s finger )Chopped.
1/2 cup Kakdi (Cucumber) peeled and chopped.
1/2 cup Ratalu (Sweet Potato)peeled and chopped.
1/2 cup Green Peas.
1/2 cup Raw Peanuts soaked for 2 hours.
6 peices of tender Corn on Cob.
3 green chillies
1/2 cup coconut, freshly grated.
2 tbsp Ghee.
1 tbsp tamarind pulp.
1 tsp Jagery..
Salt, as per taste.
Method:
Heat ghee in a thick bottomed pan.
Add chopped green chillies,followed by chopped leafy vegetables .Mix well and add all the remaining vegetables.
Add salt and grated coconut .
Add 2 cups of water.Mix well with light hand.
Cover and cook for 25 to 30 minutes, stirring lightly in between.
Check if all the vegetables are cooked.
Add tamarind pulp and jagery.
Cook for another minute or so.
Remove in serving bowl and serve hot with puri or bhakri.
Sameera's Kitchen..... 