How to make Rishi Panchami Sabzi -

A Maharashtrian delicacy made of mix vegetables during Ganesh Chaturti.

Sanjeev Kapoor

This recipe is from the book Pressure Cooking.

Main Ingredients : Ridge gourd, Cucumber (खीरा)

Cuisine : Maharashtrian

Course : Main Course Vegetarian

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For more recipes related to Rishi Panchami Sabzi checkout Rishi Panchami Bhaji, Turai Punjabwale, Turai Aloo Sabzi, Mixed Vegetable Gravy . You can also find more Main Course Vegetarian recipes like Palak Sprouts Valacha Bhirda Gobhi With Matar Bhein Aloo - SK Khazana

Rishi Panchami Sabzi

Rishi Panchami Sabzi Recipe Card

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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 : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Rishi Panchami Sabzi Recipe

  • Ridge gourd seeded and cut into 1 inch cubes 1 medium

  • Cucumber seeded and cut into 1 inch cubes 2 medium

  • Red pumpkin (bhopla/kaddu) peeled and seeded cut into 1 inch cubes 150 grams

  • Snake gourd (padwal) cut into 1 inch cubes 1/2 small

  • Ladyfingers (bhindi) chopped 10-12

  • Corn kernels blanched 1/2 cup

  • Green chilli chopped 5-6

  • Salt to taste

  • Fresh coriander leaves chopped 1/2 cup

  • Oil 3 tablespoons

  • Fresh coconut grated 3/4 cup

  • Pure ghee 1 tablespoon

  • Cumin seeds 1 teaspoon

Method

Step 1

Place all the vegetables, the cooked corn, green chillies, salt, coriander leaves, oil and coconut in a pressure cooker. Add half a cup of water and bring to a boil.

Step 2

Seal the cooker with the lid and cook over medium heat till the pressure is released three times (three whistles). Remove the lid when the pressure has reduced completely and simmer vegetables till extra water, if any, dries up.

Step 3

Heat the ghee in a small pan; add the cumin seeds and when they begin to change colour, pour over the vegetables. Stir and serve hot.

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MasterChef Sanjeev Kapoor

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.