Make delicious Rishipancham Bhaji for this Navaratri with this easy recipe from Chef Gautam Mehrishi.
Print Recipe Rishipancham Bhaji Recipe
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.