• 200 gms snake gourd sliced 100 gms ridge gourd sliced 1 karela/ bitter gourd 150 gms yam/ suran/ elephants foot cut into pieces 100 gms red pumpkin cut into pieces 100 gms lauki/ white pumpkin sliced 2 or 3 corn cobs cut into pieces 1 bunch of red leafy vegetables/ tambdi bhaji/ lal math A few tender stems of the above red leafy veggie 1 bunch Taro/ Aluchi pana / Colocasia Esculenta 4 amade / hog plums 5-6 fresh green chillies / peppers 1 bunch dudhi pana/ pumpking leaves (available as a creeper) 2 inches ginger cut into pieces 2 tablespoons tamarind pulp 1 tablespoon jaggery 1 cup grated coconut 2 teaspoons Oil for cooking 2 cups water Salt to taste

HRUSHI CHI BHAJI / HRISHI KI SABJI / CAND MOOL SUBJI

variety of fresh local veggies for Rushi chi bhaji

This Hrishi ki sabji  is usually prepared during the Hrishi panchami which is around the same time as Ganesh Chaturthi. This is usually around September, the monsoon season and hence a large variety of fresh vegetables are brought to the market by the local farmers. This fresh vegetable preparation is is supposed to represent the simple raw food (low in spices and cooking) eaten in the olden days by the Sages & Ascetics in their Ashrams. There may be some variations in the way it is prepared all over India, and this is my version with a little spic e to make it immensely enjoyable. Since this is a mix of multiple varieties of local vegetables, its like a multi-vitamin dose. You may add any local fresh vegetables of your choice to add to your choice of flavour.

7 sided bhindi

GingerBhutta, sweet corn

 

 

 

 

 

Ghosale, ridged gourd

green chilly, pepperTambdi bhaji

 

 

 

 

 

Ambade, Hog Plums

Lauki, white pumpkinPodole, snake gourd

 

 

 

 

  Red pumpkin, dudhiYam, suranTaro leaves

 

 

 

 

Karela 

 

 

 

 

 

 

METHOD:

  1. Wash the vegetables thoroughly and slice them.
  2. Chop the colocasia / taro leaves, stems and tambdi bhaji/ red leaves finely. Break the tender stems of the red leaves into about 2 inch lengths.
  3. Take a huge vessel/ pan cooker and add 2 teaspoons oil & fry the taro leaves for 5-7 minutes. TIP: this is to ensure that the itchiness of the leaves is totally removed.
  4. Add the tambdi bhaji/ red leafy veggie and then the suran/ yam, dudhi/ red pumpkin, ginger pieces, green chillies and the rest of the vegetables.
  5. Pour 2 cups of water and cook. Additional water is not needed as the veggies will cook in its own juice.
  6. When the veggies are cooked properly, add amtan/ tamarind pulp, salt, gur/ jaggery and mix well.
  7. Finally add the grated coconut and mix well.
  8. The Rishi chi bhaji is ready to be served, my preference is with roti/ chapathi but others prefer to eat it with steamed rice.Hrishi ki subji