Rishi Panchami Bhaji

Today is Rishi Panchami, the day after Ganesh Chaturthi. In Maharashtra, we prepare a special bhaji known as Rishi Panchami Bhaji. This bhaji is prepared using 5 or 11 vegetables. The taste of this bhaji is very different as it is a mixture of different vegetables. It goes well with Chappati or Bhakri.

Preparation Time – 25 mins

Cook Time – 25 mins

Total Time – 50 mins

Ingredients:

• 1 medium size chopped Batata (Potatoes)
• 1 bowl Suran (Elephant foot yarn)
• ½ bowl chopped Bhendi (Lady finger)
• 1 bowl fresh Bhuimug Shenga (Groundnut)
• 1/2 bowl  chopped Lal bhopla  / Kaddu (Pumpkin)
• ½ bowl chopped Dodke (Ridge gourd)
• ½ bowl Ratale (Sweet potatoes)
• ½ bowl Padwal (Snake gourd)
• 2-3 – bowls Arbi leaves/aluchi pane  (Colocasia leaves)
• 5-6 pieces of chopped Makai (Sweet corns)
• 1 bowl chopped Karanda (Air potatoes)
• 1 bowl chopped Lal maath (Red chauli/Amaranath leaves)
• 7-8 -finely chopped Hirvi/Hari mirchi (Green chillies)
• 1 teaspoon Mustard seed
• 1 teaspoon Cumin seed
• 1 small bowl grated Coconut – refer step 6 given below
• 2-3 teaspoon Imli pulp (Tamarind) – refer step 7 given below
• ½ bowl Dahi (Curd)
• 6-7 Curry leaves
• 4-5 teaspoon oil
• Water as required
• Salt to taste

Serves:  6-8 persons

Directions / Procedure:

1. Wash and drain the water of the amaranth and colocasia leaves before chopping. Then chopped the both leafy vegetables and keep aside.
2. Wash the other chopped veggies like bhendi, padval, dodke, sweet potatoes very well in water and keep aside.
3. Also wash the potatoes, karanda, suran and peal the skins. Then cut them in a cube shape. Keep aside in water.
4. Separately boiled the corn, suran, potatoes and karanda in a big deep pan.
5. If you use normal peanut, then soak the peanut in water for about 4-5 hours. After 4-5 hours boiled the soaked peanut and keep aside or if you use fresh peanut, remove the outer layer of peanut and directly boil the same.
6. Take the grated coconut and grind it in a mixture a bit coarsely.
7. Simultaneously, prepare the tamarind pulp – take 1-2 teaspoon tamarind and add ¼ bowl water, smash the tamarind in water. Make it some thick tamarind pulp.
8. Heat the oil in Kadai or pan on low flame gas & add muster seed, cumin seed, curry leaves and green chillies, saute for 2 minutes.
9. Now add finely chopped other veggies like chopped amaranth leaves, colocasia leaves, sweet potatoes, bhendi, padval and dodke. Stir the mixture well. Add one or two glass of water in it and cover with lid and cook for about 7-8 min on low flame gas. Stir the mixture once in between while cooking.
10. Here you add boiled peanuts, suran, corn, potatoes, karanda and salt to taste. Mix it well, saute the all veggies for 5 minutes.
11. Add tamarind pulp, curd and grated coconut. Finally mix all the ingredients very well and cook for about 5 minutes.
12. Serve hot with bhakari, chappati or rice.

Tips / suggestions:

• Add small pieces of jaggary if you like (Optional)
• Add more water if you like thick gravy
• You can add and adjust other veggies

Photos for reference: