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Rishi Panchami Bhaji Recipe: Traditional Maharashtrian Vrat-Friendly Rushichi Bhaji Recipe

Recipe By Slurrp Editorial
Rishi Panchami Bhaji, or Rushichi Bhaji, is a distinctive Maharashtrian preparation made especially for the occasion of Rishi Panchami. Unlike an everyday mixed vegetable, it unites permitted seasonal vegetables, leafy greens and tubers in one simple, rustic dish. The vegetables are traditionally cooked with very little seasoning, allowing their individual flavours to remain intact.
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Rishi Panchami Bhaji Recipe: Traditional Maharashtrian Vrat-Friendly Rushichi Bhaji
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Ingredients for Rishi Panchami Bhaji Recipe: Traditional Maharashtrian Vrat-Friendly Rushichi Bhaji Recipe

  • 1/4 cup colocasia leaves (arbi leaves)
  • As required finely chopped
  • 1/4 cup amaranthor tender amaranth leaves
  • As required Chopped
  • 1/4 cup ridge gourd (dodka)
  • As required peeled and cubed
  • 1/4 cup raw banana
  • As required peeled and cubed
  • As required ¾ cup elephant foot yam (suran)
  • As required peeled and cubed
  • As required ¾ cup colocasia (arbi)
  • As required peeled and cubed
  • 1/2 cup tender corn kernels or small tender corn cob
  • As required cut into pieces
  • As required ½ cup Fresh Green Peas
  • As required Optional
  • As required ½ cup fresh grated coconut
  • 1/2 nos green chillies
  • As required slit
  • 1/4 tsp ½cumin seeds
  • 1/4 tbsp ½Ghee
  • As required sendha namak
  • As required to taste
  • As required ½ cup water
  • As required Or
  • 1/4 tsp Lemon juice
  • As required Optional

Directions: Rishi Panchami Bhaji Recipe: Traditional Maharashtrian Vrat-Friendly Rushichi Bhaji

  • STEP 1.Wash all your chosen vegetables and leafy greens thoroughly. Cut them into medium-sized pieces so that they retain their shape during cooking.
  • STEP 2.Place the yam and colocasia in separate pans of water and parboil until just tender. Then drain and keep aside. This also makes the vegetables easier to handle before they go into the bhaji.
  • STEP 3.Traditionally, the vegetables are cooked separately according to their respective cooking time, especially when the bhaji is prepared in an earthen pot. For a practical and contemporary home version, use a large, heavy-bottomed pot. 
  • STEP 4.First, heat your ghee over a low flame. Then add in the cumin seeds and let them crackle gently. Next, add the green chillies and sauté briefly. There is no need for turmeric, chilli powder, garam masala, or other spice blends.
  • STEP 5.Time to add the chopped colocasia leaves and amaranth stems. Cook gently for 2–3 minutes, stirring occasionally.
  • STEP 6.Then pour in the ridge gourd, raw banana, boiled yam, boiled colocasia, and tender corn. Also add green peas if using.
  • STEP 7.Sprinkle with sendha namak (if allowed) and pour in about ½ cup water. Now cover and cook over a low flame for 12–15 minutes, or until the vegetables are tender. Do not rush this part.
  • STEP 8.Now add your grated fresh coconut and mix very gently. Cook uncovered for another 3–4 minutes, until the bhaji becomes thick and the vegetables are well coated.
  • STEP 9.Taste and adjust the quantity of sendha namak. If your family tradition permits a little sourness, finish with a small squeeze of lemon juice. Some regional versions use a souring ingredient, but a strict vrat preparation can simply opt to leave it out. 
  • STEP 10.Serve your bhaji warm. For a traditional festive presentation, garnish with a little extra freshly grated coconut instead of adding a heavy tempering of zesty spices.
Nutrition
value
164
calories per serving
2 g Fat7 g Protein33 g Carbs7 g FiberOther

Current Totals

  • Fat
    2g
  • Protein
    7g
  • Carbs
    33g
  • Fiber
    7g

MacroNutrients

  • Carbs
    33g
  • Protein
    7g
  • Fiber
    7g

Fats

  • Fat
    2g

Vitamins & Minerals

  • Calcium
    186mg
  • Iron
    5mg
  • Vitamin A
    5490mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    145mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    59mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    125mg
  • Manganese
    2mg
  • Phosphorus
    141mg
  • Selenium
    11mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp Editorial