Fanasachi Bhaji
A traditional Maharashtrian delight, this sabzi features tender raw jackfruit cooked with aromatic spices and a touch of sweetness from jaggery. Finished with fresh coconut, it's a unique and flavorful dish.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Prepare and Cook the Jackfruit
- b.Generously apply oil to your hands and knife to prevent the jackfruit's sticky sap from clinging.
- c.Carefully peel the green skin, remove the hard central core, and chop the jackfruit flesh into 1-inch pieces.
- d.Place the jackfruit pieces in a pressure cooker. Add 1/2 cup of water and a pinch of salt.
- e.Pressure cook on medium heat for 2-3 whistles, or for about 10-12 minutes, until the jackfruit is tender but still holds its shape. Drain any excess water and set aside.
- 2
Step 2
- a.Prepare the Tempering (Tadka)
- b.Heat 3 tablespoons of oil in a heavy-bottomed pan or kadai over medium heat.
- c.Once the oil is hot, add the mustard seeds and allow them to splutter completely, which takes about 30-40 seconds.
- d.Add the cumin seeds and asafoetida. Sauté for another 30 seconds until the cumin seeds sizzle and become fragrant.
- 3
Step 3
- a.Sauté Aromatics and Spices
- b.Add the finely chopped onion to the pan and sauté until it becomes soft and translucent, about 5-7 minutes.
- c.Stir in the ginger-garlic paste and cook for one minute until the raw aroma disappears.
- d.Reduce the heat to low. Add the turmeric powder, red chili powder, and goda masala. Stir continuously for 30-40 seconds to toast the spices without burning them.
- 4
Step 4
- a.Combine and Simmer the Bhaji
- b.Add the pressure-cooked jackfruit pieces to the pan. Gently mix to coat them evenly with the spice masala.
- c.Add the remaining salt, grated jaggery, and 1/4 cup of water. Stir well to combine all the ingredients.
- d.Cover the pan with a lid and let the bhaji simmer on low heat for 5-7 minutes. This allows the jackfruit to absorb all the flavors.
- 5
Step 5
- a.Garnish and Serve
- b.Turn off the heat. Stir in the freshly grated coconut and finely chopped coriander leaves.
- c.Give the bhaji a final gentle mix.
- d.Serve Fanasachi Bhaji hot with fresh chapatis, jowar bhakri, or as a side dish with dal and steamed rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Oiling your hands and knife is a crucial first step to manage the sticky sap of raw jackfruit.
- 2Do not overcook the jackfruit in the pressure cooker; it should be tender enough to pierce with a fork but not mushy.
- 3For the most authentic taste, use Goda Masala. Garam masala will change the flavor profile of the dish.
- 4This bhaji tastes even better the next day as the flavors deepen and meld together.
- 5If fresh raw jackfruit is unavailable, you can use canned young green jackfruit in brine. Rinse it thoroughly before use and skip the pressure cooking step.
Adapt it for your goals.
Tangy Version
For a hint of tanginess, add 1 teaspoon of tamarind pulp or 2-3 pieces of dried kokum along with the jaggery and water.
Spicier KickSpicier Kick
Slit 2-3 green chilies lengthwise and add them along with the onions for extra heat.
With LentilsWith Lentils
Add 1/4 cup of boiled chana dal (split chickpeas) along with the jackfruit for added protein and a different texture.
No Onion/GarlicNo Onion/Garlic
For a Jain or Satvik version, you can omit the onion and ginger-garlic paste. The dish will still be flavorful due to the other spices.
Why this is on our healthy list.
Rich in Dietary Fiber
Raw jackfruit is an excellent source of dietary fiber, which promotes healthy digestion, aids in regular bowel movements, and can help in managing blood sugar levels.
Wholesome Plant-Based Meal
This dish is entirely vegan and provides a hearty, meat-like texture from the jackfruit, making it a satisfying main or side dish for those following a plant-based diet.
Boosts Immunity
The use of traditional Indian spices like turmeric, cumin, and coriander provides antioxidants and anti-inflammatory compounds that can help strengthen the immune system.
Frequently asked questions
Goda Masala is a unique Maharashtrian spice blend with a slightly sweet and aromatic profile, containing ingredients like coconut, sesame seeds, and dagad phool (stone flower). While you can substitute it with garam masala in a pinch, it will significantly alter the taste. For an authentic flavor, using Goda Masala is highly recommended.