Navaratri Special: Rishipancham Bhaji Recipe By Chef Gautam Mehrishi
Make delicious Rishipancham Bhaji for this Navaratri with this easy recipe from Chef Gautam Mehrishi.
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Ingredients
- 6-7 Amaranth Stems
- 2 no of Ridged Gourd & Snake Gourd
- 2 Colocasia Leaves
- 2-3 tbsp of Desi Ghee
- 1 1/2 tbsp of Cumin seeds
- 1 Colocasia Leaf
- to taste rock salt
- 1/2 cup of Boiled Yam
- 1 Whole Corn
- 1/2 cup of Cranberry
- 8-10 Sliced Okra
- 1/2 cup of Water
- 1/4 cup of groundnuts
- 1-2 Green chilies
- 1/4 cup of tamarind paste
- 1 tbsp of jaggery
- 1/4 cup of Fresh grated coconut
- Colocasia Leaf
Ingredients
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Instructions
- Take 6 to 7 red amaranth stems, 2 ridged gourd and 2 snake gourd. Peel them and fine chop colocasia leaf.
- Heat the pan and add 2 to 3 tsp desi ghee, cumin seeds, chopped colocasia leaf and rock salt to taste. Cook on low gas for 2 to 3 minutes.
- Add chopped amaranth stems and chopped gourds. Add ½ cup boiled and chopped yam and 1 chopped corn. Mix well.
- Then add ½ cup cranberries, 8 to 10 sliced okra, ½ cup water, ¼ cup raw peanuts, 1 to 2 green chilies, rock salt to taste, ¼ cup tamarind water, 1 tbsp jaggery and ¼ fresh grated coconut. Mix and cook for 5 to 7 minutes.
- After 7 minutes add colocasia leaf in pot and cover with lid. Cook for 2 to 3 minutes.
- Garnish with grated coconut, cranberries and amaranth leaves.