rishi panchami bhaji recipe | rushichi bhaji recipe | rishi panchami sabzi recipe

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rishi panchami sabzi recipe

rishi panchami bhaji comprises of a dish containing mix veggies. usually seasonal veggies and tubers are used. 

4 from 3 votes
total time:
60minutes

rishi panchami bhaji recipe with step by step pics – rishi panchami is celebrated on the second day of ganesh chaturthi. on this day all sapta rishi (seven sages) are worshipped and remembered. the seven sages kashyapa, vishwamitra, jamadagni, atri, gautam, bharadwaj, vashishta are worshipped. even sage vashishta’s wife arundhati is worshipped. this year rishi panchami is celebrated on 14th september 2018.

rishi panchami bhaji recipe

in maharashtra a special dish is cooked on this day – rishi panchami bhaji. rishi panchami bhaji comprises of a dish containing of mix veggies. usually seasonal veggies and tubers are used. the veggies that are used are the ones where the oxen is not used for farming. rishi panchami bhaji is also made in way that can be compared to the way cooking was done during the time of the rishis – simple and healthy food.

traditionally earthen pots are used and the veggies are cooked separately as their cooking time differs. cooking each veggie separately takes a lot of time. moreover preparing the veggies also takes time. i always cook everything together and at times even use a pressure cooker. in the recipe i have shown the veggies being cooked in a large pot.

more time is required in the preparation of the bhaji rather than the actual cooking. the cooking part is easy and does not take much time. since rishi panchami bhaji is prepared once in a year, its fine if some time is taken to do the prep work.

i had got a couple of requests to share rushichi bhaji and finally i am sharing one. for the last four to five years i was just not able to share the recipe. this year i prepared rishichi bhaji some days back and sharing the recipe now. another seasonal and festival recipe made in maharashtra one day before makar sankranti is this bhogi chi bhaji recipe.

for making rishi panchami bhaji, you can use the following veggies:

  • amaranth leaves – chawli, chaulai (red or green)
  • sweet potato – shakarkandi
  • elephant foot yam – suran
  • potatoes – aloo, batata
  • pumpkin – kaddu, bhopla
  • colocasia roots – arbi, alu
  • colocasia leaves – arbi ke patte, alu che paan
  • raw banana – kachche kele
  • tender peanuts – moongphali
  • snake gourd – chichinda, padwal
  • ridge gourd – turai, dodka
  • corn – makai, makka

i have added colocasia and yam in the bhaji. so i have used tamarind pulp also. some fresh curd can be added instead of tamarind. you can skip tamarind if not using veggies like colocasia and yam. then jaggery also can be skipped.

rushichi bhaji can be served with rice flour bhakris or rice pooris. you can also serve with chapatis or phulkas or with steamed rice.

if you are looking for more ganesh chaturthi recipes then do check ukadiche modak, fried modak, puran poli, pathrode, rava ladoo and coconut ladoo recipe.

rishi panchami bhaji recipe below:

rishi panchami sabzi recipe

4 from 3 votes
Prep Time:25 mins
Cook Time:35 mins
Total Time:1 hr
rishi panchami bhaji comprises of a dish containing mix veggies. usually seasonal veggies and tubers are used. 
rishi panchami sabzi recipe
Course:main course
Cuisine:konkan & malvan,maharashtrian
Servings:6
Calories:258kcal

INGREDIENTS FOR rishi panchami sabzi recipe

(1 CUP = 250 ML)

for tamarind pulp:

  • 1 teaspoon tamarind (imli)
  • ¼ cup hot water

other ingredients for rishi panchami bhaji:

  • 3 tablespoons peanut oil, ghee also can be used
  • 2 green chilies - chopped
  • 700 grams mix veggies, chopped OR
  • ¾ cup chopped ridge gourd (turai, dodka)
  • ¾ cup chopped yellow pumpkin (kaddu)
  • ½ cup chopped elephant foot yam (suran)
  • ½ cup plantain (unripe banana) (kachche kele)
  • ½ cup chopped colocasia (arbi)
  • 1 cup chopped colocasia leaves (arbi ke patte)
  • ¼ cup chopped colocasia leaf stems (arbi ke danthal)
  • 1 cup chopped red amaranth (chaulai)
  • ¼ cup chopped amaranth stems (chaulai ke danthal)
  • 1 medium corn cob (makai)
  • ½ cup fresh peanuts (moongphali)
  • 1 cup grated fresh coconut (nariyal)
  • 1 tablespoon jaggery powder or add as required (gud)
  • 2 cups water
  • salt as required

HOW TO MAKE rishi panchami sabzi recipe

preparation for rish panchami bhaji:

  • 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 rish panchami 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.
  • saute green chilies for some seconds.
  • then add the chopped amaranth and colocasia leaves along with the stems. saute 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 flame.
  • 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 flame 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 have rishi panchami bhaji with steamed rice or chapatis. the bhaji is so good that you can even have it plain.
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how to make rishi panchami sabzi recipe:

preparation for rishi panchami bhaji:

1. in a small bowl, take 1 teaspoon tamarind and ¼ cup hot water. soak tamarind in hot water for 20 minutes.

making rishi panchami sabzi recipe

2. later squeeze the pulp from the tamarind and keep aside.

making rishi panchami sabzi recipe

3. 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).

making rishi panchami sabzi recipe

4. 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.

making rishi panchami sabzi recipe

5. 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.

making rishi panchami sabzi recipe

6. 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 rishi panchami sabzi recipe

making rish panchami bhaji:

7. heat 3 tablespoons peanut oil in a large pot or pan. add 2 green chilies (chopped). you can also use ghee instead of oil.

making rishi panchami sabzi recipe

8. saute green chilies for some seconds.

making rishi panchami sabzi recipe

9. then add the chopped amaranth and colocasia leaves along with the stems.

making rishi panchami sabzi recipe

10. saute for a minute.

making rishi panchami sabzi recipe

11. then add the remaining chopped veggies and tubers.

making rishi panchami sabzi recipe

12. mix very well and saute for 1 to 2 minutes.

making rishi panchami sabzi recipe

13. add the ½ cup peanuts.

making rishi panchami sabzi recipe

14. add 2 cups water. for a semi dry or dry bhaji, you can add less water.

making rishi panchami sabzi recipe

15. season with salt as per taste.

making rishi panchami sabzi recipe

16. mix very well.

making rishi panchami sabzi recipe

17. cover and simmer the veggies on a low to medium flame.

making rishi panchami sabzi recipe

18. check at intervals and give a stir.

making rishi panchami sabzi recipe

19. simmer till the veggies are cooked and tender. cooking veggies takes about 25 to 30 minutes.

making rishi panchami sabzi recipe

20. then add the tamarind pulp (which was made in step 1 and 2).

making rishi panchami sabzi recipe

21. add 1 cup grated fresh coconut. you can grind coconut a bit coarsely if you want and then add.

making rishi panchami sabzi recipe

22. mix very well.

making rishi panchami sabzi recipe

23. cook rishi panchami bhaji without a lid on a low flame till the raw aroma of tamarind goes away. this takes about 6 to 7 minutes.

rishi panchami bhaji recipe

24. lastly add 1 tablespoon jaggery powder or add as required.

rishi panchami bhaji recipe

25. mix very well and simmer rishi panchami bhaji for a minute.

rishi panchami bhaji recipe

26. serve rishi panchami bhaji hot or warm with rice bhakris (rice rotis) or rice pooris. you can also have rishi panchami bhaji with steamed rice or chapatis. the bhaji is so good that you can even have it plain.

rishi panchami sabzi recipe


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