Rushinchi Bhaji/Rishi Panchami Sabzi
(A super healthy mixed vegetable curry, made without the use of any spices. This dish is specially made during Rishi Panchami - the second day of the Ganapati festival).
Indian culture has always revered spiritually enlightened souls. Rishi Panchami is one such day when the ‘sapta rishis’ - the seven sages are worshipped. Hrishi Panchami is the fifth day of the Bhadrapad month in the lunar calendar. It also happens to be the second day of the Ganpati festival. On this day, the seven sages(Rishis) - Kashyap, Atri, Bharadwaj, Vishwamitra, Gautam, Jamadagni, and Vashistha - are worshipped for their immense contribution to society.
The Rishis always consumed pure, and simple food. This kind of food is called the ‘satvik aahar’.This dish is also a very simple curry made using a variety of vegetables, without using any spices/masalas. It is also mandatory that these vegetables are grown without the help of bullocks. Earlier, there were special vendors, who sourced such veggies and sold them in the market before the Rishi Panchami day. Nowadays, it is tough to find out how vegetables are sourced, so we just buy them locally, and make this curry.
A lot of different and unique vegetables are used to make this curry. I have provided a detailed recipe that shows you how to use these below. The veggie mix is a personal choice. I am sharing the recipe which I make in my kitchen.Feel free to customize this dish by using your preferred vegetables. Refer to the ‘Notes’ section below to know which vegetables can and cannot go into this curry.
Ingredients
For the bhaji -
1 tbsp clarified butter (sudh desi ghee)
15-20 Colocasia/taro leaves and stems (arbi/alu ke patte)
12-15 red spinach/red amaranth leaves (lal math)
2 corn cobs (bhutta)
1 snake gourd (chichinda/padwal)
2 sponge gourd(ghosali/gilki)
2 ridge gourd (turai/shirali/dodka)
12-15 lady’s finger/okra (bhindi)
250g pumpkin (kaddu/ lal bhopla)
1 cup bottle gourd cubes (doodhi)
1/2 tbsp green chili paste
1/2 cup peanuts (singdana/moongphali)
4 tbsp tamarind pulp (imli/chincha)
2tbsp jaggery grated/powder (gud)
1 cup freshly grated coconut (nariyal)
salt as per taste
For the tempering -
2 tbsp clarified butter (sudh desi ghee)
2 tsp cumin seeds (jeera)
Method
Wash all the veggies thoroughly. Let us see how to use all the above vegetables one by one.
Taro/Colocasia/ArbiI/Alu leaves-
We get two types of alu vegetable in the market. One has large leaves and is used to make alu wadi. The other one is used to make alu bhaji. We use the second variety- alu used to make bhaji- for this recipe.
Separate the stems and leaves of taro/colocasia/arbi/alu leaves. Peel the outer lining of the stems and cut them as shown below. Chop the leaves finely.
Red spinach/Red Amaranth Leaves/Lal Math -
Separate the leaves from the stem. Chop the leaves finely, and set them aside.
Corn Cob/Bhutta /Makaa/Kanis-
Break the corn cob into pieces by hand, or by using a knife as shown below-
Snake Gourd/ Chichinda / Padwal-
Cut the snake gourd into half. Then cut them vertically and scoop out the inner lining. Then cut it into small pieces.
Sponge Gourd/Gilki/Ghosali-
Trim the edges, and peel the sponge gourd. Cut into pieces.
Pumpkin/Kaddu/Lal bhopla -
Remove the outer skin of the pumpkin, and cut it into chunks.
Lady’s Finger/Okra/Bhindi-
Trim the edges, and cut into small pieces.
Ridge gourd/Turai/Shirali/Dodka-
Cut horizontally into two pieces, and trim the edges. Peel the outer layer, and cut into pieces.
Bottle Gourd/Doodhi-
Peel and chop the bottle gourd.
Once all the veggies are ready, we start the actual process of making the bhaji.
Soak tamarind in hot water and set aside for 5 minutes. Extract the pulp and filter it. Keep this tamarind pulp ready.
Soak peanuts in water for 30 minutes.
Take a large cooking pot and add 1 tbsp of clarified butter(ghee) to it. Once the ghee becomes hot, add chopped alu leaves(NOT STEMS), and green chili paste to the pot. Sauté for 1-2 minutes. Add the chopped red spinach leaves, and saute till both the leaves are wilted.
Add all the other veggies, alu stems, broken corn cobs, soaked peanuts, and salt. Add very little water (about 1/4 cup). Mix everything well.
Cover and simmer on low flame for 30-40 minutes. Stir the mixture intermittently. The veggies will release water. However, if needed add very little water again.
Add grated coconut, jaggery, and tamarind pulp. Cook for 5-6 minutes.
In a small kadhai/tadka pan, heat 2 tbsp of ghee and add cumin seeds when the ghee gets hot. Saute on a low flame for 30-40 seconds. Pour this tempering over the bhaji, and mix well.
RUSHICHI BHAJI/ RISHI PANCHAMI BHAJI IS READY TO BE SERVED<
SERVE HOT.
Notes -
You can choose your veggie mix for this bhaji. Here is a list of vegetables that can and cannot go in this bhaji-
VEGETABLES THAT CAN BE ADDED - Elephant foot yam(Suran), Raw bananas (kacchhe kele), Cucumber(kakdi), Green beans (Shravan Ghevda), Red spinach stems, baby corn, green peas, Roselle (Ambadi) leaves, Sweet potato(Shakarkand/Ratala), potato/baby potato.VEGETABLES THAT CAN NOT BE ADDED- Spinach(Palak), fenugreek Leaves(Methi), Cabbage, Cauliflower.
You can use groundnut oil instead of clarified butter(ghee), but ghee tempering tastes awesome.
You can pressure cook the colocasia leaves(alu/arbi) and grind them in a blender jar to make this recipe.
This is a one-pot meal. However, you can have it with steamed rice, chapati, or bhakri.
Rushichi Bhaji/Rishi Panchami Sabzi
Ingredients
- 1 tbsp clarified butter (sudh desi ghee)
- 15-20 Colocasia/taro leaves and stems (arbi/alu)
- 12-15 red spinach/red amaranth leaves (lal math)
- 2 corn cobs (bhutta)
- 1 snake gourd (chichinda/padwal)
- 2 sponge gourd(ghosali/gilki)
- 2 ridge gourd (turai/shirali/dodka)
- 12-15 lady’s finger/okra (bhindi)
- 250g pumpkin (kaddu/ lal bhopla)
- 1 cup bottle gourd cubes (lauki/doodhi)
- 1/2 tbsp green chili paste
- 1/2 cup peanuts (singdana)
- 4 tbsp tamarind pulp (imli/chincha)
- 2tbsp jaggery grated/powder (gud)
- 1 cup freshly grated coconut (nariyal)
- salt as per taste
- 2 tbsp clarified butter (sudh desi ghee)
- 2 tsp cumin seeds (jeera)
Method
- Wash all the veggies thoroughly. Now let us see how to use all the above vegetables in this bhaji, one by one.
- Taro/Colocasia/ArbiI/Alu leaves- We get two types of alu vegetables in the market. One has large leaves and is used to make alu wadi. The other one is used to make alu bhaji. We use the second variety- alu used to make bhaji- for this recipe. Separate the stems and leaves of taro/colocasia/arbi/alu leaves. Peel the outer lining of the stems and cut them as shown below. Chop the leaves finely.
- Red spinach/Red Amaranth Leaves/Lal Math - Separate the leaves from the stem. Chop the leaves finely, and set them aside.
- Corn Cob/Bhutta /Maka/Kanis-Break the corn cob into pieces by hand, or by using a knife.
- Snake Gourd/ Chichinda / Padwal-Cut the snake gourd into half. Then cut them vertically and scoop out the inner lining. Then cut it into small pieces.
- Sponge Gourd/Gilki/Ghosali-Trim the edges, and peel the sponge gourd. Cut into pieces.
- Pumpkin/Kaddu/Lal bhopla - Remove the outer skin of the pumpkin, and cut it into chunks.
- Lady’s Finger/Okra/Bhindi- Trim the edges, and cut into small pieces.
- Ridge gourd/Turai/Shirali/Dodka- Cut horizontally into two pieces, and trim the edges. Peel the outer layer, and cut into pieces.
- Bottle Gourd/Doodhi- Peel and chop the bottle gourd.
- Soak tamarind in hot water and set aside for 5 minutes. Extract the pulp and filter it. Keep this tamarind pulp ready.
- Soak peanuts in water for 30 minutes.
- Take a large cooking pot and add 1 tbsp of clarified butter(ghee) to it. Once the ghee becomes hot, add chopped alu leaves(NOT STEMS), and green chili paste to the pot. Sauté for 1-2 minutes. Add the chopped red spinach leaves, and saute till both the leaves are wilted.
- Add all the other veggies, alu stems, broken corn cobs, soaked peanuts, and salt. Add very little water (about 1/4 cup). Mix everything well.
- Cover and simmer on low flame for 30-40 minutes. Stir the mixture intermittently. The veggies will release water. However, if needed add very little water again.
- Add grated coconut, jaggery, and tamarind pulp. Cook for 5-6 minutes.
- In a small kadhai/tadka pan, heat 2 tbsp of ghee and add cumin seeds when the ghee gets hot. Saute on a low flame for 30-40 seconds. Pour this tempering over the bhaji, and mix well.
Notes
- You can choose your veggie mix for this bhaji. Here is a list of vegetables that can and cannot go in this bhaji-
VEGETABLES THAT CAN BE ADDED - Elephant foot yam(Suran), Raw bananas (kacchhe kele), Cucumber(kakdi), Green beans (Shravan Ghevda), Red spinach stems, baby corn, green peas, Roselle (Ambadi) leaves, Sweet potato(Shakarkand/Ratala), Potato/baby potatoes.
VEGETABLES THAT CAN NOT BE ADDED- Spinach(Palak), Fenugreek Leaves(Methi), Cabbage, Cauliflower.
- You can use groundnut oil instead of clarified butter(ghee), but ghee tempering tastes awesome.
- You can pressure cook the colocasia leaves(alu/arbi) and grind them in a blender jar to make this recipe.
- This is a one-pot meal. However, you can have it with steamed rice, chapati, or bhakri.
A super healthy mixed vegetable curry.
