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Tender, meaty pieces of raw jackfruit cooked in a fragrant blend of Maharashtrian spices. This unique 'fanasachi bhaji' is a rustic and hearty vegetarian dish that pairs perfectly with warm chapatis or bhakri.
For 4 servings
Prepare the Jackfruit: Apply 1 tsp of oil to your hands and knife to prevent the sticky sap from adhering. Carefully peel the green skin, remove the hard central core, and cut the jackfruit into 1-inch cubes. Rinse the cubes thoroughly under running water.
Pressure Cook the Jackfruit: In a pressure cooker, combine the jackfruit cubes, 0.5 cup of water, 0.25 tsp of the turmeric powder, and 0.5 tsp of the salt. Secure the lid and cook on high heat for 1 whistle. Reduce the heat to low and simmer for 2-3 minutes. Turn off the heat and allow the pressure to release naturally. Drain any excess water and set the cooked jackfruit aside.
Prepare the Masala Base: Heat 2 tbsp of oil in a wide pan (kadai) over medium heat. Once hot, add the mustard seeds and let them splutter. Add the cumin seeds and asafoetida, and sauté for 30 seconds until fragrant.
Sauté Aromatics: Add the finely chopped onion and sauté for 4-5 minutes until it becomes soft and translucent. Add the ginger-garlic paste and slit green chillies, and cook for another minute until the raw aroma disappears.
Add Spices: Lower the heat and add the remaining 0.25 tsp turmeric powder, red chilli powder, and goda masala. Stir continuously for about 30-40 seconds to prevent the spices from burning.
Combine and Cook: Add the pressure-cooked jackfruit to the pan along with the remaining 0.75 tsp salt. Gently mix everything together, ensuring the jackfruit pieces are well-coated with the masala. If the mixture seems too dry, you can sprinkle 1-2 tablespoons of water.
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Tender, meaty pieces of raw jackfruit cooked in a fragrant blend of Maharashtrian spices. This unique 'fanasachi bhaji' is a rustic and hearty vegetarian dish that pairs perfectly with warm chapatis or bhakri.
This maharashtrian recipe takes 45 minutes to prepare and yields 4 servings. At 100.56 calories per serving with 3.3g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Simmer and Finish: Cover the pan and cook on low heat for 5-7 minutes, allowing the jackfruit to absorb all the flavors. Stir occasionally to prevent sticking. Turn off the heat.
Garnish and Serve: Garnish with freshly grated coconut, chopped coriander leaves, and a squeeze of fresh lemon juice. Give it a final gentle mix and serve hot with chapati, bhakri, or as a side with dal and rice.
Add 1 medium-sized potato, cubed, along with the jackfruit in the pressure cooker for a more filling dish.
For a slight gravy, add 1/4 cup of thin coconut milk in the final stage of cooking and simmer for a few minutes.
Incorporate a small piece of jaggery (about 1 tsp, grated) along with the spices to add a hint of sweetness that balances the flavors, a common practice in Maharashtrian cuisine.
Raw jackfruit is an excellent source of dietary fiber, which aids in digestion, promotes gut health, and helps in maintaining a healthy weight by providing a feeling of fullness.
The fibrous, meaty texture of raw jackfruit makes it a popular and convincing substitute for meat in vegetarian and vegan dishes, offering a satisfying and low-fat option.
Jackfruit contains a good amount of Vitamin C and other antioxidants that help strengthen the immune system and protect the body against infections and free radical damage.
It is a decent source of potassium, an essential mineral that helps in regulating blood pressure and maintaining heart health.
Yes, Jackfruit Bhaji is quite healthy. Raw jackfruit is rich in dietary fiber, low in calories, and provides essential vitamins and minerals. It's a great plant-based, meat-like substitute, making the dish both nutritious and satisfying.
One serving of this Jackfruit Bhaji (approximately 1 cup or 185g) contains around 215-230 calories, depending on the amount of oil used.
Goda Masala is a unique Maharashtrian spice blend with a slightly sweet and aromatic flavor from ingredients like coconut, sesame seeds, and stone flower (dagad phool). While garam masala can be used as a substitute, it will not replicate the authentic taste of the dish.
Absolutely. You can boil the jackfruit pieces in a pot with water, turmeric, and salt until they are tender but not mushy. This will take about 15-20 minutes. Then, drain and proceed with the recipe.
Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. The flavors tend to become more pronounced the next day. Reheat thoroughly before serving.
Overcooking is the most common reason for mushy jackfruit. Be careful with the pressure cooking time. One whistle followed by a few minutes on low heat is usually sufficient. If using a pot, check for tenderness with a fork periodically.