Rishi panchamichi bhaji recipe

Ridge gourd (dodki) 1 medium
Coconut grated 1 cup
Ladyfingers (bhindi) chopped 10-12
Red pumpkin (bhopla/kaddu) cubed 1 cup grams
Corn kernels 1/2 cup
French beans cut 1 cup
Green chilies 5-6
Fresh coriander leaves chopped 1/2 cup
Oil 3 tablespoons
Salt to taste
Cucumbers cut in to cubes 2 small
Cumin seeds 1 teaspoon
Pure ghee 1 tablespoon

Method
Step 1:
Heat a pan and add all the prepared vegetables including the cooked corn kernels, slit green chilies, salt, chopped coriander leaves and scraped coconut. Add sufficient water to cover the vegetables.

Step 2:
Bring it to boil. Reduce heat, cover and simmer for eight to ten minutes or till vegetables are well cooked.

Step 3:
Heat pure ghee in a tempering pan, add cumin seeds and when it starts to change colour, temper the vegetables.