Rishi Panchami Bhaji: 15-Min Recipe

The Maharashtrian summer or monsoon answer to the much-loved Gujarati Undhiyo, it is traditionally prepared at Rishi Panchami, which is the second day of Ganesh Puja.
But these vegetables already come in season by late spring and make for a tasty and nutritious mixed bhaji as per celebrity chef Sanjeev Kapoor's easy recipe.

Pic: With permission, kind courtesy Chef Sanjeev Khanna

Ingredients

  • 1 medium turai or ridge gourd, deseeded, cubed
  • 2 medium cucumbers, deseeded, cubed
  • 150 gm orange pumpkin, deseeded, cubed
  • ½ of small snake gourd, cubed (it has various names: chichinda, padwal, potlakaaya, chichinga, pudalankaai, padavalanga)
Pic: Kind courtesy Pocsywe/Wikimedia Commons

Ingredients, continued

  • 10-12 bhindi or okra or ladyfingers, trimmed, chopped
  • ½ cup fresh corn kernels, steamed
  • 5-6 green chillies, slit lengthwise
  • ½ cup fresh coriander leaves, chopped
  • ½ to ¾ cup grated fresh coconut
  • Water
Pic: Kind courtesy Earth100/Wikimedia Commons

Ingredients, continued

  • 3 tbsp oil
  • Salt to taste, about 1 tsp
  • 1 tsp jeera or cumin seeds
  • 1 tbsp ghee
Pic: Kind courtesy Gary Stevens/Wikimedia Commons

Method

  • In a large saucepan or a kadhai, add all the vegetables, including the corn kernels and also add the green chillies, salt, coriander leaves, coconut and sufficient water to cover the vegetables.
    Over medium heat, bring it to a boil.
Pic: Kind courtesy Slyronit/Wikimedia Commons

Method, continued

  • Reduce heat, cover and simmer for 8-10 minutes till the vegetables are well cooked and take off heat.
  • Heat the ghee, over medium heat, in a small frying pan or tempering pan and add the cumin seeds.
Pic: Kind courtesy Neha Sonal/Wikimedia Commons

Method, continued

  • When the jeera starts to change colour, take off heat and pour the seasoning over the cooked vegetables and mix.
  • Serve hot with rotis, rice bhakris, puris or steamed rice.
Pic: Kind courtesy BNALEC83/Wikimedia Commons

Tips
You could also consider adding a little bit of imli paste and a dash of sugar/jaggery.
Different combinations of vegetables work well too along with these -- like arbi or colocasia, arbi ke patte or colocasia leaves, chawli leaves or amaranth leaves, suran or elephant foot yam, potatoes, sweet potatoes, green bananas. Some add the corn with the cob, sliced into smaller pieces.
Recipe first posted March 20, 2007, with permission, courtesy Chef Sanjeev Kapoor, who runs sanjeevkapoor.com

Pic: Kind courtesy Xylem7/Wikimedia Commons

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