¼ cup chopped colocasia leaf stems(arbi ke danthal)
1 cupchopped red amaranth(chaulai)
¼ cupchopped amaranth stems(chaulai ke danthal)
1 medium corn cob(makai)
½ cup fresh peanuts(moongphalli)
1 cup grated fresh coconut
1 tablespoon jaggery powderor add as required
2 cups water
salt as required
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.