ऋषी पंचमीची भाजी
This veggie is the combination of variety of vegetables such as sweet potato,elephant yam,raw banana, colcasia corms, red pumpkin, green peas, bhendi,corn cobs, ridge gourd, colcasia leaves, lal math and stalks of lal math. The main ingredient being colcasia leaves. Sourness to the veggie comes with ambadi (hog plums), sweetness is added by banana and sweet potatoes. Green chillies are added for the spicy taste.
Ingredients
wash and soak all vegetables in salty water. Then cut them in medium size pieces without peeling the skin except raw banana and elephant yam.
raw banana /कच्चे केळ
2-3 corn cobs preferably white ( make 3-4 pieces of each and pressure cook with little salt)
3-4 ambadi (peel the skin)
2-3 tbl sp of grated coconut
lal math with it's stalk.(wash thoroughly and cleanly. Peel the outer skin and make pieces of 2 inches)
2-3 bunches of colcasia leaves ( approx. 15-20 leaves) Wipe the leaves with damp cloth and cut the stalks and peel the skin. Wrap the stalks in the leaves and cut them not too finely.(These leaves make the gravy or pulp of the vegetable.)
For tempering
1 tbl sp of ghee
4-5 green chillies (slit)
Accompaniment
fresh curd
Heat a table spoon of ghee and add slit green chillies.
Add all the vegetable pieces.
Add cut leafy vegetables over it.
Sprinkle some water if it is too dry.
Cover with lid with water in it. Cook on low flame.
Check in between. Once the quantity reduces and leafy vegetables change its color, add ambadi and little grated coconut.
Add salt to taste.
Mix well. Add cooked pieces of corn cobs.
Serve warm with fresh curd.
This veggie is the combination of variety of vegetables such as sweet potato,elephant yam,raw banana, colcasia corms, red pumpkin, green peas, bhendi,corn cobs, ridge gourd, colcasia leaves, lal math and stalks of lal math. The main ingredient being colcasia leaves. Sourness to the veggie comes with ambadi (hog plums), sweetness is added by banana and sweet potatoes. Green chillies are added for the spicy taste.
Ingredients
wash and soak all vegetables in salty water. Then cut them in medium size pieces without peeling the skin except raw banana and elephant yam.
1 cup cut pieces each of
pumpkin/ लाल भोपळI
pumpkin/ लाल भोपळI
cucumber / काकडी
snake gourd/ पडवळ
ridge gourd /शिराळ raw banana /कच्चे केळ
अरवी /अळकुडी/अळवाच्या मुन्डल्या
elephant yam /सुरण
sweet potato /रताळ
shravan bhendi/ seven ridged okra/lady's finger / श्रावण भेंडी
green peas /हिरवा वाटाणा
2-3 corn cobs preferably white ( make 3-4 pieces of each and pressure cook with little salt)
3-4 ambadi (peel the skin)
2-3 tbl sp of grated coconut
lal math with it's stalk.(wash thoroughly and cleanly. Peel the outer skin and make pieces of 2 inches)
2-3 bunches of colcasia leaves ( approx. 15-20 leaves) Wipe the leaves with damp cloth and cut the stalks and peel the skin. Wrap the stalks in the leaves and cut them not too finely.(These leaves make the gravy or pulp of the vegetable.)
For tempering
1 tbl sp of ghee
4-5 green chillies (slit)
Accompaniment
fresh curd
Heat a table spoon of ghee and add slit green chillies.
Add all the vegetable pieces.
Add cut leafy vegetables over it.
Sprinkle some water if it is too dry.
Cover with lid with water in it. Cook on low flame.
Check in between. Once the quantity reduces and leafy vegetables change its color, add ambadi and little grated coconut.
Add salt to taste.
Mix well. Add cooked pieces of corn cobs.
Serve warm with fresh curd.
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