My Granny's Rushi chi Bhaaji

For those who dont know..... in the Bhadrapad -the 6thmonth as per the Marathi panchang(calendar) the next day after Ganesh Chaturthi day is Rushi Panchami. It is a day of ‘Vrata’ or 'Upvaas' to express respect, gratitude and remembrance of the deeds of those ancient Rishis who devoted their life for the cause of society. In the Konkan region of Maharashtra, women perform this Vrata.

Like the Gujarati Udiyo or the Keralite Aviyal, in Maharashtra, a mixed green leafy veggies bhaji is made on Rushi Panchami. This bhaji is made only of non-sulphurous vegetables of varieties ranging from 10-30 types (vegetables that dont have strong smells) and when I say only vegetables I mean it, no spices or masala/curry leaves or any other flavours are added to this.

Those who know me well, even know that I am more of a fish lover and have a low preference for veggie foods, so they will be surprised to hear this, that I actually like this bland bhaji very much, even I am dumbfounded as to why.....but I really enjoy it.

I am sharing with you the recipe for this bhaaji made by my granny. The preparations will begin a day before when my grandad & dad will bring all the required veggies. Then my granny, my mom & me will start to clean & chop them & keep ready for the next day i.e. Rushi Panchami. In the morning itself the biggest vessel in the house will go onto the gas & my granny will start with the tempering followed by addition of other veggies which will simmer for atleast an hour. After all the ingredients come together its ready to gorge onto with fluffy white 'Dashmis" which only my granny can make with fine perfection! Love you very much & miss you AAJI.

Ingredients:

1cup  pavsaali bhende ( big lady fingers) - chopped

6 aluchi pane (colocasia leaves) - chopped

1 cup padwal (snake gourd) - chopped

1cup lal bhopala (yellow pumpkin) - chopped

2cups hirva math- chopped

1 cup lal math (swiss chard) - chopped
1 cup chavli (black eyed pea leaves) - chopped

1cup pavsali kakdi (big cucumber) - chopped

1cup bajiravi gevda - chopped

1cup doodhi (milk gourd) - chopped

1cup shirali (ridge gourd) - chopped

1cup ghosali - chopped

3 white corns – cut into pieces

Ghee – 4 tbsp

Jaggery – 2 tbsp

Green chillies – 6/8- chopped

Tamarind juice – 2/3 tbsp

Salt to taste

Method:
Heat a pan and add ghee & chillies & then add the prepared vegetables including the corn kernels. Add sufficient water to cover the vegetables. Bring it to a boil. Add salt,jaggery & tamarind juice.Reduce heat, cover and simmer for 1hr or till vegetables & corn are ­­­­­cooked & a slurry/stew is formed. 

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