The Rishi Panchami sabzi also known as Rushinchi Bhaji features a lot of different and unique vegetables, so it can be customized to suit one’s tastes. Rishi Panchami is the fifth day of Bhadrapad month in lunar calendar. It also happens to be the second day of the Ganpati Festival. On this day, seven sages (Sapta Rishis) are worshipped. Women usually observe a fast on this and consume rushichi bhaji (in Marathi) as a part of a fasting meal. Rushichi contains a mixture of seasonal vegetables and tubers, mostly made without using spices/masala. The dish incorporates seasonal vegetables and tubers, and only those vegetables that do not require ox to farm are included.
Rishi Panchami sabzi/ Rushinchi Bhaji recipe is extremely nutritious and delicious because it contains a lot of different seasonal vegetables. It is also very beneficial in improving digestive function and avoiding problems like constipation, stomach ulcers, diarrhea, etc. As it’s high in fiber, it helps to lose weight, and contains good carbs, which controls blood sugar. This delicious and healthy recipe will eradicate free radicals that are responsible for serious illness. Phytonutrients in it not only reduces inflammation, but also boosts immunity. Its high iron content makes it ideal for treating anemia. Antioxidants like beta-carotene, lutein, and zeaxanthin counteract oxidative stress caused by free radicals.
Ingredients:
- Colocasia leaves – 3 to 4
- Red Amaranth leaves – 3 to 4
- Corn Cobs – 1
- Snake Gourd (Padwal) – 1 Small
- Ridge Gourd (Ghosali) – 1 Small
- Pumpkin (Kaddu) – 100 gms
- Bottle Gourd Cubes (Lauki) – 100 gms
- Green Chili Paste – 1 Tbsp
- Soaked Peanuts – ¼ Cup
- Tamarind Pulp – 1 Tsp
- Jaggery – 1 Tsp
- Grated Coconut – 1 Tbsp
- Ghee – 1 Tsp
- Salt as per taste
For Tempering:
- Ghee – 1 Tsp
- Cumin Seeds – ¼ Tsp
Method:
- Wash all veggies thoroughly. Take a large cooking pot and add 1 tsp of ghee to it.
- Once ghee starts heating, add chopped Colocasia (Arbi / Alu) leaves and sauté for 1 – 2 minutes.
- Add chopped red amaranth leaves and sauté till both the leaves are wilted.
- Add all other veggies, broken corn cobs, soaked peanuts, salt, and ¼ cup of water and mix everything well.
- Cover and simmer on low flame for 30-40 minutes. Stir the mixture in between. Add water if needed.
- Add grated coconut, jaggery, and tamarind pulp. Cook for 5-6 minutes.
- In a small pan, heat 1tsp ghee and add the cumin seeds when the ghee starts to heat up. Let it splutter for some time. Pour this tempering over the sabzi and mix well.
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