Wednesday, 10 April 2013

Phanasachi Bhaji (Raw Or Young Jackfruit Dry Curry)

Jackfruit is an exotic tropical fruit which is huge available in Kokan belt in Summer.  The ripe jackfruit is eaten as fruit while the young green ones are used in curries. In India it is famous in the Kokani cuisines and all along the west coast. It known as “Kathal” in Hindi.

(This picture was taken in hurry hence not good, but I assure you the recipe is very good and it looks better than in this picture.)

There are two trees in my mom's back yard. One is "Kappa" and other is "Barka". These are two varieties of jackfruit. 
"Kaapa" means the "hard" variety (more crunchy, drier and less sweet but fleshier). This fruit is very tasty and you can eat this without messy your hands. I like this variety of jackfruit. This variety is mostly used for curry.
"Baraka" means the "soft" variety (more soft, moister, much sweeter with a darker gold-color flesh than the hard variety).
The juice of the Barka is extracted and spread on greased metal dishes which are then kept for sun-drying. Within 2-3 days, a tasty dried pancake-like dried jackfruit juice called as phansacha saath or phanas poli.  


Rub the oil on hand and also grease the knife. Remove the skin of  young jackfruit, then cut it into 3 inch cubes. Immediately put in water to prevent oxidation. 

Boil them in enough water. Add a tsp of oil & pinch of salt. You can pressure cook it. Take 1-2 whistle.
Once cooked, remove the middle stiff part. Then shred them with hands or bruise/pound with pestle.  You can  use food processor but do not make paste, do not use water.

Don't confuse. It's not chicken. Ya....It's look like shredded chicken.
Yes, jackfruit has meaty texture , it is also an ideal replacement for meat in recipes.

I used here 2 cups of shredded jackfruit, remaining I kept in deep-freezer in air tight container.  Please see how to make  Jackfruit Kebab from this.

  • Val/Field beans, sprouted & peeled- ½ cup
  • Garlic cloves, bruised-4 to 5
  • Young  jackfruit, boiled & shredded- 2 cups
  • Onion, chopped- ½ cup
  • Homemade mix masala or malwani masala- 3 tsp 
  • Goda masala- 1 tsp
  • Mustard seeds- 1 tsp
  • Cumin seeds- ½ tsp
  • Turmeric powder- ½ tsp
  • Asafetida (hing)- ½ tsp
  • Kokam- 2-3 petals
  • Jaggary- ½ tsp
  • Oil- 4 tbsp
  • Salt to taste
  • Scraped fresh coconut- ¼ cup
  • Chopped coriander- ¼ cup

Heat oil in a pan and add the mustard seeds. When the splattering starts, add  cumin, garlic and chopped onion. Mix well and saute till translucent.

Add turmeric, hing and masala powder. Sauté for a minute and add the sprouted & peeled val beans. Add some water, mix well, cover and cook for 5-7 minutes. 

Add the shredded jackfruit, goda masala and salt. Mix evenly and sprinkle little water and cover and let it cook on low heat for 10-15 minutes.  Keep stirring in between. And keep checking, sprinkle some water if need.
Once beans and jackfruit cook, add kokam and jaggary, mix well, cover and cook for 2 minutes. Then add scraped coconut and coriander.

Serve with chapatti or rice roti or as a side in a meal.

  • You may use (2 tsp Chilli powder + 1 tsp Goda or Garam masala) instead of mix or malwani masala.
  • You can use lentil, black peas, small red lobia or split bengal gram. Soak for 5-6 hours and use. But remember, every beans have different cooking time.
  • If you are not using the val beans, then do not use kokam and jaggary. But if you like jaggary, so you can use it.

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