Fansachi Bhaji Recipe

Prepare raw jackfruit: If using whole jackfruit, wear gloves and oil knife/hands. Cut flesh away from core and peel off the tough skin and fibrous bits; cut the white seed pods into roughly 2–3 cm pieces. Rinse pieces well and drain.

Measure and grate fresh coconut. If using frozen, thaw and drain excess liquid.

Soak the 6 dry red chilies for the spice paste in warm water for 10 minutes to soften.

Roast spices

In a small dry skillet over medium heat, add the coriander seeds, cumin seeds and peppercorns. Dry-roast, stirring, for 1–2 minutes until aromatic and slightly darker. Remove and let cool.

Drain the soaked red chilies and add them to a blender along with the roasted spices, 3 cups grated coconut, tamarind paste, 1.5 cups water and 1 tsp salt. Grind to a smooth to slightly coarse paste, adding up to 2–3 tbs extra water if needed. The paste should be saucy but not paper-thin.

Heat 1 tablespoon coconut oil in a heavy-bottomed pan or kadhai over medium heat. Add the jackfruit pieces and sauté for 4–5 minutes until they begin to brown lightly. This step helps develop flavor and reduces rawness.

Add about 1/4 cup water, cover, and cook on medium-low for 12–15 minutes until the jackfruit is tender when pierced with a fork. Stir once or twice to prevent sticking. If using a pressure cooker, cook 1 whistle and then simmer for 2 minutes; release pressure and check tenderness.

Once jackfruit is tender, stir the coconut-spice paste into the pan with the jackfruit. Mix well so pieces are coated. Bring to a gentle simmer over medium heat.

Cook uncovered for 8–10 minutes, stirring occasionally, until the raw coconut aroma subsides and the gravy thickens slightly. If the mixture becomes too thick, add 2–3 tbs water. Taste and adjust salt or tamarind (more tartness) as needed.

In a small frying pan, heat the remaining 2 tablespoons coconut oil until hot but not smoking. Add mustard seeds; when they begin to pop, add urad dal and chana dal and fry until the dals turn golden-brown (about 30–45 seconds).

Add the broken dry red chili, asafoetida, curry leaves and slit green chili (if using). Fry for 10–15 seconds until the curry leaves crisp and香; immediately pour this tempering over the simmering jackfruit-coconut mixture.

Gently mix tempering through the bhaji and simmer for 1–2 more minutes so flavors meld.

Turn off heat. Taste and adjust seasoning. If desired, sprinkle 2 tablespoons fresh grated coconut and chopped coriander on top.

Serve Fansachi Bhaji hot with steamed rice, akki rotti, bhakri or chapati. Leftovers refrigerate for up to 3 days and reheat gently; add a splash of water if thickened.