Rishi Panchami Bhaji | Rushichi Bhaji
User Reviews
4.5
18 reviews
Excellent
-
Prep Time
25 mins
-
Cook Time
25 mins
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Total Time
1 hr
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Servings
6
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Calories
258 kcal
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Course
Main Course
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Cuisine
Indian
Rishi Panchami Bhaji | Rushichi Bhaji
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Rushichi Bhaji is a unique mix vegetable preparation that is made during Rishi Panchami which is celebrated on the second day of the Ganesh Chaturthi festival. For this reason, it is also commonly referred to as Rishi Panchami Bhaji. It is one of those delicious veggie recipe that is super healthy, vegan and gluten-free too. Usually seasonal veggies and tubers are used to make this one.
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Ingredients
Tamarind Pulp
- 1 teaspoon tamarind (imli)
- ¼ cup hot water
Veggies
- 700 grams mix vegetables - chopped
OR
- ¾ cup ridge gourd (turai, dodka), chopped
- ¾ cup yellow pumpkin (kaddu), chopped
- ½ cup elephant foot yam (suran), chopped
- ½ cup plantain - unripe banana (kachche kele), chopped
- ½ cup colocasia (arbi), chopped
- 1 cup colocasia leaves (arbi ke patte), chopped
- ¼ cup colocasia leaf stems (arbi ke danthal), chopped
- 1 cup red amaranth (chaulai), chopped
- ¼ cup amaranth stems (chaulai ke danthal), chopped
- 1 corn cob (makai), medium-sized
More Ingredients
- 3 tablespoons peanut oil - ghee also can be used
- 2 green chilies - chopped
- ½ cup fresh peanuts (moongphalli)
- 1 cup coconut - finely grated and fresh
- 1 tablespoon jaggery powder or add as required
- 2 cups water or as needed
- salt as required
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Instructions
Preparation
- In a small bowl, take 1 teaspoon tamarind and ¼ cup hot water. Soak tamarind in hot water for 20 minutes.
- Later squeeze the pulp from the tamarind and keep aside.
- Meanwhile when the tamarind is soaking, rinse the leafy vegetables very well and keep aside. For the greens I have used colocasia leaves (arbi patta) and red amaranth leaves (chaulai).
- Also rinse and peel the other veggies. I have here used ridge gourd, yellow pumpkin, elephant foot yam, unripe banana and corn. I have used 700 grams of mix veggies including the greens.
- Shell fresh peanuts and rinse them too. You will need ½ cup fresh peanuts. If not using fresh peanuts, then soak ½ cup raw peanuts overnight in water. Drain the water and keep aside.
- Chop each veggie in squares or cubes. You can keep medium sized cubes. I have also chopped the steams of amaranth and colocasia leaves. You can chop the corn cob in roundels or you can even scrape of the corn kernels from the cob.
Making rushichi bhaji
- Heat 3 tablespoons peanut oil in a large pot or pan. Add 2 green chilies (chopped). You can also use ghee instead of oil.
- Sauté green chilies for some seconds.
- Next add the chopped amaranth and colocasia leaves along with the colocasia stems. Sauté for a minute.
- Then add the remaining chopped veggies and tubers.
- Mix very well and saute for 1 to 2 minutes.
- Add the ½ cup peanuts.
- Add 2 cups water.
- Season with salt as per taste. Mix very well.
- Cover and simmer the veggies on a low to medium heat.
- Check at intervals and give a stir.
- Simmer till the veggies are cooked and tender.
- Then add the tamarind pulp (which was made in step 1 and 2).
- Add 1 cup grated fresh coconut. You can grind coconut a bit coarsely if you want and then add. Mix very well.
- Cook rishi panchami bhaji without a lid on a low heat till the raw aroma of tamarind goes away. This takes about 6 to 7 minutes.
- Lastly add 1 tablespoon jaggery powder or add as required.
- Mix very well and simmer rishi panchami bhaji for a minute.
- Serve Rishi Panchami Bhaji hot or warm with rice bhakris (rice rotis) or rice pooris. You can also serve Rushichi Bhaji with steamed rice or chapati.
Notes
- In case you are not adding yam and colocasia, then you can skip adding the souring ingredients like tamarind pulp.
- If you are not adding any sour ingredients like curd or tamarind pulp in this recipe, then you can skip adding the jaggery too.
- If out of fresh peanuts, then you can use raw peanuts by soaking them in water overnight. Drain the water and use the peanuts.
- You can chop the corn cobs in roundels or even scrape off the kernels from the cob.
- Make sure to chop the veggies in medium-sized cubes or squares.
- You can use ghee instead of oil.
- If you want the bhaji to be dry or semi-dry, then add less water.
- The coconut can be freshly grated or ground coarsely, before adding in the recipe.
Nutrition Information
Show Details
Calories
258kcal
(13%)
Carbohydrates
23g
(8%)
Protein
4g
(8%)
Fat
17g
(26%)
Saturated Fat
6g
(30%)
Sodium
451mg
(19%)
Potassium
484mg
(14%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
1700IU
(34%)
Vitamin C
13.9mg
(15%)
Calcium
30mg
(3%)
Iron
1.2mg
(7%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 258 kcal
% Daily Value*
| Calories | 258kcal | 13% |
| Carbohydrates | 23g | 8% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 6g | 30% |
| Sodium | 451mg | 19% |
| Potassium | 484mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 1700IU | 34% |
| Vitamin C | 13.9mg | 15% |
| Calcium | 30mg | 3% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
18 reviews
Excellent
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