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Rishi Panchami Bhajee
| Ingredients: |
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| Ridge Gourd (turai) |
1 (medium sized) |
| Cucumber |
2 (medium sized) |
| Red Pumpkin |
150 gms. |
| Snake Gourd (padwal) |
1/2 small sized |
| Ladyfingers (bhindi) |
10-12 |
| Fresh Corn Kernels |
1/2 cup |
| Green Chillies |
5-6 |
| Coriander Leaves |
1/2 cup |
| Oil |
3 tbsps. |
| Salt |
to taste |
| Coconut (scraped) |
3/4 cup |
| For Tempering |
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| Cumin Seeds |
1 tsp. |
| Pure Ghee |
1 tbsp. |
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Method:
- Peel, remove seeds and cut turai, cucumber and red pumpkin into one inch sized cubes. Wash and cut snake gourd in to one inch sized cubes.
- Peel and wash the yam thoroughly to remove all the mud and then cut into one inch sized cubes.
- Wipe ladyfingers with a moist cloth, trim both ends and cut each in to four to five pieces. Boil corn kernels till almost cooked.
- Drain and keep aside.
- Wash, remove stems and slit green chillies. Clean, wash and finely chop fresh coriander leaves.
- Heat a pan and add all the prepared vegetables, slit green chillies and salt. Add sufficient water to cover the vegetables and bring it to a boil.
- Reduce heat, cover and simmer for eight to ten minutes or till vegetables are well cooked. Add scraped coconut and corn.
- Heat desi ghee in a tempering pan, add cumin seeds and when it starts to change colour, temper the vegetables.
- Garnish with chopped coriander leaves and serve immediately.
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