Wednesday, 19 September 2012

Rushichi Bhaji

This bhaji is prepared on the second day of Ganapati. The second day is called "Rushi Panchami" and hence the name.This has some similarities to the Avial but most of the vegetable are different. Also Imli and corn are the key ingredient here. Very easy to prepare if you have all the veggies and with no masala, just the green chillies.


1 whole         Corn Cob (the white one is preferable)
3                   Alu or Arbi leaves with stems (the green stemmed ones)
a bunch         Red Chard (lal maath) with stems
1                   Gilka
1                   Shirala (Ridge Gourd)
1 cup             Peanuts
1 cup             Pumpkin
6 to 7             Bhindi (Navdhari or pavsali bhindi)
1 cup             Scraped Coconut
1/2 cup          Tamarind Pulp
1 tsp              Jeera
3 tsp              Oil or Ghee
7 to 8             Green Chillies
2 tsp              Namak Shamak
a small piece   Jaggery


Soak the peanuts in water for 1/2 an hour.
Cut the gilka, shirala, bhindi and pumpkin in big pieces.

Grind the coconut and green chillies into a fine paste.

Chop the red chard and alu leaves fine. Cut the corn into rounds.

Pressure cook the corn and peanuts till tender.

Heat Oil or ghee in a pressure pan and add the jeera. When the jeera sputters add the gilka, shirala, bhindi, pumpkin, red chard and alu leaves and mix. Toss in the cooked corn and peanuts and add the coconut paste, salt and jaggery. Mix gently and pressure cook. Take 2 whistles only or the vegetables will overcook.

Serve hot with rotis or phulkas or rice. 

Several other vegetables like drumsticks, suran, yam, potatoes can be added. Just try to avoid the methi or shepu which overpowers the flavors of the other subjis.


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