Story of Rishi Panchami Vrat Katha or Pooja in Hindi and Marathi

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Story of Rishi Panchami Vrat Katha or Pooja in Hindi and Marathi

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This day is the fifth day, next day after Ganesh Chaturthi day. This is also not a festival, but a day of  ” Vrata ” to be observed by the woman.

The idea behind observance of Vrata on this day is to express respect, gratitude and remembrance of the deeds of those ancient Rishis who devoted their life for the cause of society. If performed by women it is believed, that any ill deeds which they might have committed and the mistakes done, could be washed out by doing this Vrata.

It is told to remember the Rishis like Kashyap, Atri, Bharadwaj, Vishwamitra, Gautam, Janadagni and Vashishtha.

Our Hindu culture has a rich tradition of Vedas, which were written by Rishis. Rigveda, Yajurveda, Samveda and Aharva veda, are these four Vedas. The writing work of these Vedas was in progress for nearly 500 years.

As said above, Rishi Panchami is a day of Vrata, to remember the social contribution of these great Rishis and express gratitude. Near the North Pole there are seven ‘ Nakshatras’ , which are popularly known as ‘ Saptarshi’. They are called so, purposely to remember the names of the Rishis permanently.

This Vrata is not being observed now a days. In old days, in the Konkan region of Maharashtra, women used to perform this Vrata. In Bengal, it is not practiced at all.

During the observance of this Vrata, the women should visit river or any water storage in the afternoon, take cow dung with them, clean their teeth with medicinal herbal stick, take cold-water bath. They should arrange the idol of Saptarshi on small wooden platform in the form of seven bettlenuts and perform pooja. On this day they should eat only those fruits, which grow below the earth (soil) and strictly avoid eating any eatables, which are prepared from the grains grown from the toiling of bullocks. This is what is told as a procedure.

” Aghada ” is one such plant, which has many medicinal uses. This is grown in Ashadha and Shravana months. In Bhadrapada it becomes full-fledged and its medicinal instincts are prominently noticed in the same month.

Why the teeth should be brushed with Aghada sticks? It kills the germs, the gums and teeth become stronger and gives lustrous look to the teeth. Complaints like tooth ache, loosening of teeth are reduced. If we swallow the juice of this, it cares cough, swelling in stomach etc. It is also effective against the poison of scorpion mouse or dog. With all these advantages in one plant, it was but obvious that its use is strongly advocated.

In the month of Shravan, pooja is performed by women, in which they garland the Goddess, which is made of Aghoda and Durva leaves. At some places the face of the Goddess is placed on the bunch of Aghada leaves.

The Jains regard this a very important day. Among them, the followers of Shwetambar cult end their Parjushan Maha Parva on this day and the others following Digambar cult, start their Maha Parva from this day. ” Rhushabhadeva ” was the first and the most sacred Teerthankar as per the Jains. He is known as Aadinath also. “Rishi Panchami ” day is observed in the name of this Aadinath. The motive of such observance between the Hindus and the Jains is the same.

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ऋषींची भाजी – Rishi Panchami Bhaji

४ जणांसाठी (प्रत्येकी १ मोठी वाटी)

वेळ: २० मिनीटे

साहित्य:
पाऊण ते एक कप भेंडीचे तुकडे (१ इंच)
४ अळूची मध्यम पाने (टीप)
१/२ कप पडवळाच्या चकत्या
२०० ग्राम लाल भोपळ्याच्या फोडी (मध्यम) (साले काढून)
१/४ कप मटारचे दाणे
१/४ कप पापडी दाणे
१/४ कप मक्याचे दाणे
५-६ बेबी कॉर्न, (१ इंचाचे तुकडे करावे)
२ टेस्पून शेंगदाणे (३ तास भिजवलेले)
२ टिस्पून चिंच (कोळ करून घ्यावा)
१ हिरवी मिरची
१/२ कप ताजा खवलेला नारळ
१ टिस्पून तूप
१/४ टिस्पून जिरे
चवीपुरते मिठ

कृती:
१) अळूची पाने धुवून त्याची देठं कापून घ्यावीत. देठ सोलून वेगळी ठेवावीत. त्याचे बारीक तुकडे करावेत.
२) पाने बारीक चिरून घ्यावीत. कूकरमध्ये अळू (फक्त पाने) १ शिट्टी करून शिजवून घ्यावा.
२) अळूची शिजवलेली पाने मिक्सरमध्ये वाटून घ्यावीत. वाटताना मिरचीही घालावी.
३) कूकर गरम करावा व त्यात तूप-जिर्‍याची फोडणी करावी. त्यामध्ये सर्व भाज्या अळूच्या देठांसह फोडणीस घालाव्यात. थोडावेळ परतून वाटलेली अळूची पाने घालावीत.
४) चिंचेचा कोळ घालावा. चवीपुरते मिठ आणि भाज्या शिजण्यापुरते पाणी घालावे.
५) कूकरचे झाकण बंद करावे आणि मध्यम आचेवर साधारण १५ मिनीटे भाजी शिजू द्यावी. १५ मिनीटांनी गस बंद करावा. वाफ मुरली कि कूकरचे झाकण उघडावे आणि ओला नारळ घालून मिक्स करावे. एक उकळी काढावी.
गरमा गरम भाजी, पोळी किंवा दशमीबरोबर सर्व्ह करावी. हि भाजी नुसती खायलाही चविष्ट लागते.

टीप:
१) मला जितक्या भाज्या मिळाल्या तेवढ्या मी वापरल्या. परंतु ऋषींच्या भाजीमध्ये अजूनही काही भाज्या वापरल्या जातात. यामध्ये मुख्यत: लाल माठ, चवळी, आंबट चुका, अंबाडी यासारख्या पालेभाज्या वापराव्यात. पालक, मेथी, शेपू यांसारख्या उग्र चवीच्या भाज्या वापरू नयेत, भाजीची चव बिघडते. तसेच सुरण, रताळे, अळकुडी (अर्बी) यांसारखे कंदही वापरावेत. काकडी, तोंडली आणि दोडकाही घालता येतो.
२) जर अंबाडीचा पाला वापरणार असाल तर चिंचेचा कोळ घालू नकात अथवा चव पाहून अगदी कमी प्रमाणात घालावा.
३) मी अळूची पाने उकडून, बारीक वाटून घेतली होती. याचे कारण भाजी चांगली मिळून येते. पालेभाज्या नुसत्या बारीक चिरून इतर भाज्यांबरोबर फोडणीस घातल्या तरीही चालेल.
४) आंबट चवीच्या भाज्या आणि चिंच वापरायची नसेल तर भाजी तयार झाल्यावर उकळी काढताना, आंबटपणासाठी १ वाटी घट्ट ताक घालावे आणि थोडावेळ ढवळावे म्हणजे ताक फुटणार नाही.
५) भाजीला तूप-जिर्‍याची फोडणी घातली नाही तरीही चालते. कूकरमध्ये सर्व भाज्या फोडणीशिवाय शिजवाव्यात (वरील कृतीप्रमाणे). आणि भाजी सर्व्ह करताना १ टिस्पून तूप घालून सर्व्ह करावी.
६) भाज्यांचे प्रमाण आवडीनुसार कमीजास्त केले तरीही चालते.