How to make Rishi Panchami Bhaji - Assorted green vegetables cooked on the occasion of Rishi Panchami, the next of Ganesh Chaturthi.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Ridge gourd (turai) (तुरई), Coconut (नारियल)

Cuisine : Maharashtrian

Course : Main Course Vegetarian

Rishi Panchami Bhaji Recipe Card

Rishi Panchami Bhaji

The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

For more recipes related to Rishi Panchami Bhaji checkout Turai Punjabwale, Mixed Vegetable Gravy. You can also find more Main Course Vegetarian recipes like Shaam Savera, Hare Pyaaz Ki Subzi, Corn And Potato Bake, Mixed Vegetable And Chickpea Hotpot .

Prep Time : 26-30 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Rishi Panchami Bhaji Recipe

  • Ridge gourd (turai) 1 medium

  • Coconut scraped 3/4 cup

  • Ladyfingers (bhindi) trimmed and chopped 10-12

  • Red pumpkin (bhopla/kaddu) seeded and cubed 150 grams

  • Corn kernels 1/2 cup

  • Green chillies slit 5-6

  • Fresh coriander leaves chopped 1/2 cup

  • Oil 3 tablespoons

  • Salt to taste

  • Cucumbers seeded and cubed 2 small

  • For tempering

  • Cumin seeds 1 teaspoon

  • Pure ghee 1 tablespoon


Step 1

Heat a pan and add all the prepared vegetables including the cooked corn kernels, slit green chillies, salt, chopped coriander leaves and scraped coconut. Add sufficient water to cover the vegetables.

Step 2

Bring it to a boil. Reduce heat, cover and simmer for eight to ten minutes or till vegetables are well cooked.

Step 3

Heat pure ghee in a tempering pan, add cumin seeds and when it starts to change colour, temper the vegetables.