Fanasachi Bhaji

Name: Fanasachi Bhaji
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: maharashtrian
Ingredients: 500 g raw jackfruit (peeled, core removed, cut into medium cubes); 3 cup water (for boiling jackfruit); 0.5 tsp salt; 2 tbsp oil; 0.5 tsp mustard seeds; 0.5 tsp cumin seeds; 1 pinch asafoetida; 1 pinch turmeric powder; 2 pcs green chili (slit); 8 pcs curry leaves; 1 pcs onion (medium, finely chopped); 5 pcs garlic (cloves, crushed); 0.5 cup fresh coconut (grated); 0.25 cup peanuts (soaked 15 minutes and coarsely crushed); 0.5 tsp red chili powder; 1 tsp goda masala; 1 tsp jaggery (grated); 2 tbsp cilantro (chopped)

RATING

4.4/5(65)

TASTE SCORE

7/10

Tender raw jackfruit cooked with coconut, peanuts, and a gentle Maharashtrian spice base makes this bhaji earthy, lightly sweet, and deeply comforting. It pairs beautifully with chapati, bhakri, or simple varan-bhaat.

PREP

20m

COOK

25m

SERVES

1 KATORI

297 cal

SERVINGS

METHOD · 8 STEPS

prep · ~20 min
Prep the jackfruit and peanuts.
1.Oil your knife and hands lightly if the jackfruit feels sticky.
2.Cut the raw jackfruit into medium cubes after removing the peel and hard core.
3.Soak the peanuts in water for 15 minutes, then drain and crush them coarsely.
TIPWear gloves if needed, because raw jackfruit sap can cling to your hands.
boil · ~15 min
Boil the jackfruit until just tender.
Add the jackfruit and 3 cups water to a pot. Bring to a boil, cook until just tender but not mushy, then drain well.
TIPDo not overcook here; the pieces should hold their shape for the bhaji.
temper · ~2 min
Make the tempering.
1.Heat oil in a pan over medium heat.
2.Add mustard seeds and let them splutter.
3.Add cumin seeds, asafoetida, turmeric powder, green chili, and curry leaves.
4.Stir for a few seconds until fragrant.
saute · ~6 min
Cook the onion and garlic.
Add onion and crushed garlic to the pan. Cook until the onion turns soft and lightly golden.
mix · ~2 min
Add the coconut, peanuts, and spices.
Stir in grated coconut, crushed peanuts, red chili powder, goda masala, jaggery, and salt. Mix well and cook for 1 to 2 minutes.
simmer · ~10 min
Cook the jackfruit with the masala.
Add the boiled jackfruit and 1/2 cup water. Mix gently, cover, and cook on low heat until the flavors come together and the bhaji turns semi-dry.
TIPStir gently so the jackfruit stays in pieces and does not break down too much.
garnish
Finish with cilantro.
serve
Serve hot with chapati, bhakri, or rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Oil the knife, board, and hands before cutting raw jackfruit to stop the sticky sap from clinging.
2
Boil the jackfruit only until just tender; it should pierce easily but still hold neat cubes.
3
Drain the boiled jackfruit very well so the bhaji finishes semi-dry instead of watery.
4
Crush the soaked peanuts coarsely, not finely, so they give body and a little bite to the masala.
5
Cook the onion until lightly golden, not deeply browned, to keep the Maharashtrian flavor base gentle.
6
After adding coconut and peanuts, stir for a minute to remove any raw taste before the jackfruit goes in.
7
Let the bhaji rest for 5 minutes off the heat; the coconut, goda masala, and jaggery meld better.