How to make Rishi Panchami Sabzi -
A Maharashtrian delicacy made of mix vegetables during Ganesh Chaturti.
This recipe is from the book Pressure Cooking.
Main Ingredients : Ridge gourd, Cucumber (खीरा)
Cuisine : Maharashtrian
Course : Main Course Vegetarian
For more recipes related to Rishi Panchami Sabzi checkout Rishi Panchami Bhaji, Turai Punjabwale, Turai Aloo Sabzi, Mixed Vegetable Gravy . You can also find more Main Course Vegetarian recipes like Stuffed Eggplants Achari Aloo - SK Khazana Tamate Ji Curry Kabuli Chana Palda
Rishi Panchami Sabzi Recipe Card
The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet.
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra.
Prep Time : 26-30 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Rishi Panchami Sabzi Recipe
Ridge gourd seeded and cut into 1 inch cubes 1 medium
Cucumber seeded and cut into 1 inch cubes 2 medium
Red pumpkin (bhopla/kaddu) peeled and seeded cut into 1 inch cubes 150 grams
Snake gourd (padwal) cut into 1 inch cubes 1/2 small
Ladyfingers (bhindi) chopped 10-12
Corn kernels blanched 1/2 cup
Green chilli chopped 5-6
Salt to taste
Fresh coriander leaves chopped 1/2 cup
Oil 3 tablespoons
Fresh coconut grated 3/4 cup
Pure ghee 1 tablespoon
Cumin seeds 1 teaspoon
Method
Step 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.
Step 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.
Step 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
Calories : 1125 Kcal
Carbohydrates : 56.1 gm
Protein : 14.1 gm
Fat : 93.5 gm
Other : 25.9 gm
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