In India, with summers, come these awesome fruits too, like jackfruit, mango, black plums, musk melons and many more! Certain fruits like mangoes and jackfruits are used for cooking purposes too. Delicious vegetables and curries are cooked using these seasonal fruits.
Fanasaachi Bhaaji is one such recipe which is made using Raw Jackfruit in the state of Maharashtra. One can find a number of recipes for raw jackfruit vegetable, in different communities in India. Here I am presenting a recipe which I learnt in my marital home. It derives it aromatic and delicious flavour from the simple spices used and the garlic used in the tempering.
Do take a look at some other delicious Maharashtrian recipes too….
Here’s the recipe for Fanasaachi Bhaaji …….
Prep Time : 20 min
Cooking Time : 25 min
Serves : 4
- 800 gm Raw Jackfruit (Kaccha Fanas….. approximately 4 cups cubed pieces)
- 1 cup Water (for cooking the Jackfruit)
- 1/2 cup Fresh Grated Coconut
- Salt to taste
Spices to be added to the Jackfruit while pressure cooking :
- 1/4 tsp Turmeric powder
- 1 tsp Red Chilli powder
- 1 1/2 tsp Corriander powder
- 3/4 tsp Cumin powder
- 1 tsp Salt
For The Tempering :
- 5 tbs Oil
- 4 Dry Red Bedgi Chillies
- 1 tsp Mustard Seeds
- 1/4 tsp Asafoetida
- 14 Garlic Cloves
- 1/2 tsp Turmeric powder
- 1 tsp Bedgi Red Chilli powder
- 1 1/2 tsp Kashmiri Red Chilli powder
- 2 tsp Corriander powder
- 1 tsp Cumin powder
- To start making the Fanasaachi Bhaaji, first apply a generous amount of oil to the knife blade and your palms. This helps to prevent the sticky sap (chik) from sticking to the blade and your fingers.
- Cut the Jackfruit lengthwise. Wipe out any sap flowing, using a thick wad of paper.
- Remove the outer thick skin and then cut off the middle thick portion (called paav in Marathi language).
- Now cut the remaining portion of the jackfruit into approximately 2 inch pieces.
- Transfer them to a pressure pan and rub the mentioned spices and a little salt to them. Add the required water and pressure cook on high flame for 2 whistles.
- When the pressure goes down, open the lid. You will see that most of the water has evaporated.
- Smash the Jackfruit very well using a masher. Add the coconut and salt to taste.
- Heat a small kadhai for tempering and add the oil.
- Add to it the deseeded dry red chilly pieces and stir for a minute or two. When they turn crispy, remove from the flame and keep them on the prepared vegetable. Crush them firmly with your fingers and mix well with the jackfruit vegetable.
- Now add to the same hot oil, the mustard seeds and as soon as they splutter, add the asafoetida and the crushed garlic. Let it brown well. Now add the mentioned spice powders and stir. Switch off the flame and pour this tempering over the prepared jackfruit vegetable. Mix well and cover with a lid.
- Cook the vegetable on low flame for about five to seven minutes stirring occasionally. This helps all the flavors to amalgamate well.
- Switch off the flame and transfer the prepared vegetable to a serving bowl.
- Serve this delicious Fanasaachi Bhaaji with hot phulkas or with Varan and hot steamed rice.
- Do serve some Ambade Kaarle Lonche or NKGSB Style Sweet And Sour Raw Mango Chutney by the side too.
Raw Jackfruit :
Piece with the skin and mid portion removed :
2 inch Jackfruit Pieces :
Pieces with the spices rubbed on them :
Prepared Jackfruit Vegetable :