Thursday, 2 April 2015

Raw/Young Jackfruit Stirfry ~ Phanasachi Bhaji

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 is Brahmin style Kokani recipe. This recipe includes less spices but taste is awesome.

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 and chips.
"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 because the jackfruit has sticky latex in it.
First cut the fruit into half and remove the central core from it.
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.

You can store this boiled and shredded jackfruit in freezer for other recipes.
Please see my other recipes of jackfruit. Plz click on name.... Jackfruit Kebab and Raw/Young Jackfruit Dry Curry with Val/field Beans

  • Young jackfruit, boiled & shredded- 2 cups 
  • Red chilli powder- ½ tsp 
  • Goda masala- ½ tsp (optional) 
  • Mustard seeds- 1 tsp 
  • Turmeric powder- ½ tsp 
  • Asafetida (hing)- ½ tsp 
  • Red chilies whole- 2 or Bor/little chilies whole- 4 
  • Curry leaves- 1 string 
  • Jaggary- ¼ tsp or to taste 
  • Oil- 3 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 red chilies, curry leaves and sauté a while. 
  • Add turmeric, hing and sauté a while. 
  • Add the shredded jackfruit, red chilli powder, 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. 
  • Add jaggary, scraped coconut and coriander. Mix well, cover and cook on low heat for 2 minutes. 
  • Serve hot with chapatti or dal-rice. 

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