Rishi panchamichi bhaji recipe
Ridge gourd (dodki) 1 medium
Coconut grated 1 cup
Ladyfingers (bhindi) chopped 10-12
Red pumpkin (bhopla/kaddu) cubed 1 cup grams
Corn kernels 1/2 cup
French beans cut 1 cup
Green chilies 5-6
Fresh coriander leaves chopped 1/2 cup
Oil 3 tablespoons
Salt to taste
Cucumbers cut in to cubes 2 small
Cumin seeds 1 teaspoon
Pure ghee 1 tablespoon
Heat a pan and add all the prepared vegetables including the cooked corn kernels, slit green chilies, salt, chopped coriander leaves and scraped coconut. Add sufficient water to cover the vegetables.
Bring it to boil. Reduce heat, cover and simmer for eight to ten minutes or till vegetables are well cooked.
Heat pure ghee in a tempering pan, add cumin seeds and when it starts to change colour, temper the vegetables.