Rishi Panchami Bhaji

Rishichi Bhaji in marathi

Serves: 4 persons (1 medium bowl for each)
Times: 20 minutes

Ingredients:
3/4 to 1 cup Pieces of Okra (Bhindi) (1" pieces)
4 Patra Leaves (Aluchi Pane) (See tips)
1/2 cup Snake Gourd slices
200 gram Red Pumpkin cubes, medium (peeled)
1/4 cup Green peas (I used Frozen)
1/4 cup Surti Beans (I used Frozen)
1/4 cup Corn Kernels
5 to 6 Baby Corn (Cut into 1" pieces)
2 tbsp Peanuts (Soaked for 3 hours)
2 tsp Tamarind (Add 1/4 cup water, crush with fingers and make juice)
1 green chili
1/2 cup fresh coconut, scraped
1 tsp ghee
1/4 tsp Cumin seeds
Salt to taste

Method:
1) Wash Patra leaves and cut the stem. Peel the stem and cut into small pieces. Keep them aside.
2) Chop the patra leaves. Pressure cook them (only leaves) upto 1 wistle. After that, grind them to fine paste. Add green chili while grinding.
3) Heat the pressure cooker pan. Add ghee and cumin seeds. Let the cumin splutter. Then add all the vegetables along with Patra stems. Saute a little and add paste of patra leaves.
4) Add tamarind juice, salt to taste and little water (if required) to cook the vegetables.
5) Close the pressure cooker with its lid and let the vegetables cook for 15 minutes over medium heat. After 15 minutes, turn off the heat. Let the pressure release on its own. Then open the pressure cooker, add coconut and boil for a few minutes.
Serve this healthy curry with Chapati or Bhakari (Rice flat bread). However, it also tastes wonderful as a one dish meal.

Tips:
1) I dint get all the vegetables which are usually used to make this Bhaji (curry). Addition to the above vegetables, following vegetables can be used as per the availability -
Leafy vegetables - Lal Math (red chard), Chawali, Ambadi (Gongura leaves). DO NOT USE Spinach, Methi leaves (Fenugreek), Shepu (Dill leaves) as they have strong smell and flavor which ruin the taste of the dish.
Yam - Suran (Elephant foot Yam), Potato, Sweet potato, Arbi
Other vegetables - Cumumber, Ridge gourd, Tindli (Ivy gourd)
2) If you are using Ambadi leaves (gongura leaves), skip the tamarind or use in very less quantity.
3) I pressure cooked and ground the patra leaves. It is completely optional. You can just chop them finely and cook with the other vegetables.
4) For sour taste, 1/2 cup of buttermilk can be used to substitute tamarind and Gongura leaves.
5) It is ok to skip the tempering. Just skip the tempering part from the above recipe and follow the other steps.
6) There is no exact proportion for the vegetables. You can change the proportion as per your choice.