How to make Rishi Panchami Bhaji -
Assorted green vegetables combined together into a perfect delight.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Ridge gourd (turai) (तुरई), Cucumbers seeded and cubed
Cuisine : Maharashtrian
Course : Main Course Vegetarian
For more recipes related to Rishi Panchami Bhaji checkout Rishi Panchami Bhaji, Turai Punjabwale, Mixed Vegetable Gravy, Turai Moong Dal - SKK . You can also find more Main Course Vegetarian recipes like Dalia with Vegetables Stir Fry Chilli Tofu Exotic Vegetables In Plum Sauce Jhat Pat Tomato Alu
Rishi Panchami Bhaji Recipe Card
The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet.
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra.
Prep Time : 11-15 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Rishi Panchami Bhaji Recipe
Ridge gourd (turai) 1 medium
Cucumbers seeded and cubed 2 medium
Red pumpkin (bhopla/kaddu) seeded and cubed 150 grams
Corn kernels 1/2 cup
Ladyfingers (bhindi) trimmed and chopped 10-12
Green chillies slit 5-6
Fresh coriander leaves chopped 1/2 cup
Oil 3 tablespoons
Salt to taste
Coconut scraped 3/4 cup
For tempering
Cumin seeds 1 teaspoon
Pure ghee 1 tablespoon
Method
Step 1
Heat a pan and add all the prepared vegetables including the cooked corn kernels, slit green chillies, salt, chopped coriander leaves and scraped coconut.
Step 2
Add sufficient water to cover the vegetables. Bring it to a boil. Reduce heat, cover and simmer for eight to ten minutes or till vegetables are well cooked.
Step 3
Heat pure ghee in a tempering pan, add cumin seeds and when it starts to change colour, temper the vegetables.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
