This vegetable preparation is specially prepared for Rishipanchami Vrat. The blend of seasonal vegetables creates delectable flavours.
Preparation time: 1 hour
Cooking time: 40 minutes
Servings: 10
10-12 medium size colocasia leaves with stems
250 gms snake gourd
250 gms ridge gourd
250 gms red pumpkin
250 gms yam (suran)
6 hogplums / 2 tablespoons tamarind pulp
3 corn cobs
½ cup groundnuts (soaked in water overnight)
10 -12 (or to taste) green chillies chopped very fine
1 teaspoon grated jaggery
1 cup grated fresh cocoanut
2 tablespoons oil
Salt to taste
Wash the colocasia leaves, separate stems and leaves. Peel the stems. Chop the leaves
and stems finely. (Handling colocasia may give itchiness .To prevent this some thick
tamarind pulp can be smeared on hands.)
Wash snakegourd and cut vertically in two pieces. Remove seeds and chop
.Wash ridgegourd, trim the edges and chop. Wash the pumpkin, remove the thick skin and
chop.
Remove the skin of yam and chop in small pieces. Wash.
Cut the corn cobs in small pieces. Peel the hogplums.
1. Put the chopped colocasia, yam pieces, chopped gourd, pumpkin pieces, corn pieces, hogplums, groundnuts and green chillies in pressure cooker. Add 2 tablespoons oil and 1 cup water. Close the lid and heat.
After 1st whistle lower the heat and cook further for 15 minutes.
2. Once the pressure cooker cools down, open it. On medium heat start cooking again.
Add salt and tamarind pulp, stir the bubbling vegetables. Add jaggery and cook for 4-
5 minutes
When vegetables are partially blended add the coconut. Cook for 2-3 minutes more.
Note:
This delicately flavoured vegetable preparation is mostly enjoyed with curds and rice. But
can also be eaten by itself. Soaked groundnuts can be replaced by fresh tender groundnuts.