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Rushi Panchamichi Bhaaji (Mix Vegetable Curry)
- 1 bunch taro leaves,
- 1/2 bunch red chard with stems,
- 2 nos. fresh corn on the cob,
- 4 nos. gongura fruit (ambadi), or 2 tsp tamarind
- 2 tbsp fresh grated coconut,
- yogurt (optional),
- 4 green chilies (adjust the quantity to achieve desired spiciness),
1/2 cup of each of the follwing vegetables chopped into big chunks (about 1 inch):
- snake gourd,
- yam (suran),
- raw banana,
- red pumpkin,
- 1 tbsp clarified butter (ghee),
- 2 tsp cumin seeds,
- Rinse and immerse taro leaves in tamarind water for 30 minutes. Remove, wipe dry and chop finely. Rinse and finely chop red chard. Take their stems too.
- Cut corns into 3-4 pieces. Give vetical slits to chilies.
- Cut and immerse yam in salt water for 10 minutes to get rid of its itchy taste.
- Peel raw bananas or keep their skins on as per your liking. Cut bananas and immerse the pieces in water while you cut other vegetables.
- Heat a pan and add clarified butter to it. Let cumin sizzle. Add chilies, all the chopped vegetables, tamarind extract and 2 cups water. Cover with a deep dish with some water in it to keep the curry from burning. Let cook over medium heat.
- Add salt and coconut once all the vegetables turn tender. If you like, you can finish off the curry with some beaten yogurt.
Tips and Variations:
1) This curry tastes best without any spices/masalas added.
2) The essence of this curry is the leafy vegetables like taro leaves. Leafies should be more in quantity compared to other vegetables. If taro leaves are not available, curry tastes equally good with only red chard.
3) Depends on the seasonal availability of vegetables, one or more vegetables mentioned can be skipped. However, traditionally no other vegetables like cauliflower, cabbage, gherkins, carrots should be added to this curry.
4) With the omission of clarified butter and yogurt, this curry can be a good vegan alternative.