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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
Prepare and Cook the Jackfruit
Prepare the Tempering (Tadka)
Sauté Aromatics and Spices
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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.
This maharashtrian recipe takes 45 minutes to prepare and yields 4 servings. At 231.1 calories per serving with 3.98g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Combine and Simmer the Bhaji
Garnish and Serve
For a hint of tanginess, add 1 teaspoon of tamarind pulp or 2-3 pieces of dried kokum along with the jaggery and water.
Slit 2-3 green chilies lengthwise and add them along with the onions for extra heat.
Add 1/4 cup of boiled chana dal (split chickpeas) along with the jackfruit for added protein and a different texture.
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.
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.
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.
The use of traditional Indian spices like turmeric, cumin, and coriander provides antioxidants and anti-inflammatory compounds that can help strengthen the immune system.
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.
Yes, it is quite healthy. Raw jackfruit is rich in dietary fiber, which aids digestion. It's also a good source of vitamins and minerals. This dish is plant-based and uses traditional spices like turmeric, which has anti-inflammatory properties.
One serving of Fanasachi Bhaji (approximately 1 cup or 190g) contains around 270-290 calories. This is an estimate and can vary based on the amount of oil and jaggery used.
Absolutely. Canned young green jackfruit packed in brine or water is a great time-saver. Make sure to rinse it thoroughly to remove the brine, drain it well, and you can skip the pressure cooking step entirely. Add it directly to the pan after sautéing the spices.
This usually happens if the jackfruit is overcooked in the pressure cooker. The cooking time can vary depending on the tenderness of the jackfruit and the type of cooker. Aim for just 2-3 whistles on medium heat. The pieces should be tender but firm enough to hold their shape.
Leftover Fanasachi Bhaji can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat it in a pan or microwave before serving. The flavors often become more intense the next day.