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HomeFood & WineCelebrity nutritionist recommends sage’s vegetable on Janmashtami; know the benefits

Celebrity nutritionist recommends sage’s vegetable on Janmashtami; know the benefits

There are so many seasonal foods and dishes that are prepared on special occasions. With today being Janmashtami, celebrity nutritionist Rujuta Diwekar took to Twitter to share the Janmashtami special of Rishinchi bhaji or sage’s vegetable, a delicacy prepared in Maharashtra.

“This is cooked and relished on #Janmashtami. It’s a bhaji with all the wild greens and makai, the harvest of the season, cooked in their own juices. Best enjoyed with a rice/jowar bhakri with a dollop of white butter or ghee and some dahi (curd),” read the post from Diwekar.

Scroll down to see the post.

Taking a cue, we decided to understand more about the vegetable.

According to registered dietitian Garima Goyal, Rishinchi bhaji is prepared for the festival of Janmashtami so that Lord Krishna can experience all the different flavours. “This dish is made by using vegetables that can be easily grown in people’s backyards or can be grown wild,” said Goyal.

Why is it beneficial for your health?

Enhances the actual flavour of vegetables – Since this dish has no extra spices added, the real flavour of vegetables comes out and is really delicious.

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Diversity of vegetables – To prepare this dish, various seasonal vegetables like tubers are used such as bottle gourd, colocasia or arbi leaves, corn, amaranth leaves, sweet potato, elephant foot, potato, pumpkin, colocasia roots, raw bananas, peanuts, snake gourd, ridge gourd etc. The vegetables used are those in which oxen are not used for farming, apprised Goyal.

Also Read | Decoding the ‘5-a-day mix’ guideline of fruits and vegetables for better health

Method of preparation

All the vegetables are diced into 1.5-2 inch pieces. Oil is heated and slit green chillies are sautéed in it. “After this, add the diced vegetables to sauté. Add peanuts and a little water to cook the vegetables well. Season it with salt and tamarind pulp. Balance out the sourness of tamarind with jaggery. At the end, garnish with desiccated coconut,” said Goyal.

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