Rishi Panchami Sabzi

Ingredients 

• 1 medium ridge gourd, seeded and cut into 1 inch cubes
• 2 medium cucumbers, seeded and cut into 1 inch cubes
• 150 grams red pumpkin (bhopla/kaddu), peeled and seeded cut into 1 inch cubes
• 1/2 small snake gourd (padwal), cut into 1 inch cubes
• 10-12 ladyfingers (bhindi), chopped
• 1/2 cup corn kernels, blanched
• 5-6 green chilli, chopped
• Salt to taste
• 1/2 cup chopped fresh coriander leaves 
• 3 tablespoons oil
• 3/4 cup scraped fresh coconut
• 1 tablespoon pure ghee
• 1 teaspoon cumin seeds

Method

1. Place all the vegetables, the cooked corn, green chillies, salt, coriander leaves, oil and coconut in a pressure cooker. Add half a cup of water and bring to a boil.
2. Seal the cooker with the lid and cook over medium heat till the pressure is released three times (three whistles). Remove the lid when the pressure has reduced completely and simmer vegetables till extra water, if any, dries up.
3. Heat the ghee in a small pan; add the cumin seeds and when they begin to change colour, pour over the vegetables. Stir and serve hot.

Nutrition Info