Fanasachi Bhaji

1. 1
   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.
2. 2
   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.
3. 3
   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.
4. 4
   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.

5. 5
   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.

6. 6
   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.
7. 7
   garnish

   Finish with cilantro.

8. 8
   serve

   Serve hot with chapati, bhakri, or rice.

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