Rushi chi Bhaji

Name: Rushi chi Bhaji
Total time: 900 s
Yield: 4 people
Cuisine: Indian
Ingredients: 1 cup Amaranth leaves; 1/2 cup Colocassia leaves; 3 tsp ghee; 1 bottle gourd; 1/2 cup Pumpkin; 80 gm Coconut; as needed Colocassia root; handful Sweet corn; handful Raw peanuts; 2 tsp Green chillies; to taste Salt; 4 tsp Pure ghee (clarified butter); 2 tsp Cumin seeds; 2 tsp Coriander leaves to garnish; 1 Raw banana; 1 Sweet potato; 1 Ridge gourd

Shaswati @cookshook

#vegetable #stew #vegetablestew #learntfromcheftzac

Shaswati @cookshook

#vegetable #stew #vegetablestew #learntfromcheftzac

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Ingredients

15 minutes

4 people

1 cupAmaranth leaves
1/2 cupColocassia leaves
3 tspghee
1bottle gourd
1/2 cupPumpkin
80 gmCoconut
as neededColocassia root
handfulSweet corn
handfulRaw peanuts
2 tspGreen chillies
to tasteSalt
4 tspPure ghee (clarified butter)
2 tspCumin seeds
2 tspCoriander leaves to garnish
1Raw banana
1Sweet potato
1Ridge gourd

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Steps

15 minutes

1

Chop up all the leafy greens
2

Dice up all the vegetables
3

Grind the coconut and soak the tamarind
4

Add ample amount of ghee and cumin seeds, then add the leafy greens and let it cooks for 2-3 minutes
5

Add all the vegetables and half the tamarind water and pressure cook for 4 whistles.
6

Add the rest of the tamarind water, adjust the salt and sugar to taste. Garnish with coriander leaves.