Phanasachi Bhaji/Fanas Bhaji (Green Jackfruit Dry Curry)

Boiled and mashed Green jackfruit  sauted with garlic, onion and  spices!

Fanas Bhaji
                                Phanas/Ponos/Halasin Kayi Bhaji/Subji
Jackfruit is an exotic tropical fruit which is huge and prickly. Find more information about jackfruit here and also Shilpa has a great post. The ripe jackfruit is eaten as fruit while the young green ones are used to make bhaji or used in curries. In India it is famous in the Konkani/Malvani cuisines and all along the west coast. Me being from Belgaum, used to always wait for the monsoons for three reasons..the rains, mangoes and jackfruit!!! Almost every other day during the monsoons we used to have this vegetable as it has property of keeping the body warm. 
Since Belgaum borders Goa, Maharastra, the cuisine is as individual as homes and depends on the influence of where lot of family and relatives belong! I believe  cuisines are developed with what is abundantly available in the region. So masoor(lentil) grows abundantly in Belgaum and is most often used in my grandmothers recipes. Back home our food has an influence of konkan/malvani cuisine .So here is one of the bhaji famous in konkan with addition of masoor(whole lentil) it becomes more of a Belagaum style! One could add peas instead of lentil and its tastes good too as I do add it occasionally.
Here in US I haven’t come across any raw jackfruits so I get a can from Korean store or frozen one from Indian stores. It is also an ideal replacement for meat in recipes.

1 can of young green jackruit(2 cups shredded)
1/2 cup onions, chopped
1/4 cup masoor(whole lentil), soaked, cooked…(OPTIONAL)
2 tbsp oil
2 tbsp garlic, minced
1 tsp chili powder (reduce to make less spicy)
pinch of turmeric
salt to taste

Preparation Method:
fanasBhaji (2)
fanasBhaji (3)
1. Rinse the jackfruit pieces with hot water and shred them with hands.(If using a raw young jackfruit, then cut it into 3 inch cubes and boil them in enough water. Add a tbsp of oil so that the vessel remains clear from while sticky liquid. Once cooked, then remove the prickly exterior. Then shred them with hands or mash them with a masher)
2. Heat oil in a pan or vessel and add  minced garlic and sauté till you get a nice flavor of garlic. Add in the chopped onions and saute till translucent.
3. Add salt , chili powder, turmeric and saute and immediately add the cooked whole lentils or even peas if preferred.
4 Add the shredded jackfruit and mix evenly. Sprinkle little water and close the lid and let it cook on low heat for few minutes.
5. Remove and serve with ghavne / bhakri or as a side.


Preparation Time: 15 – 20 mins(if using canned)
                            45- 60 mins from scratch
Serves: 2

This is also a monsoon season speciality of the  Konkan cuisine and will go to WYF Speciality Food  by EC

Precaution: Because of the extreme heat property of jackfruit, pregnant mothers or mothers to be, should not consume raw or ripe jackfruit,. Thats my grand mother’s advice !!!!


Priya Suresh said...

Wow, never heard of this dish, that an excellent idea of using canned one, will go for search..thanks for sharing this delicious dish..

Sanjana said...

Can you believe that I've never tasted jackfruit? *hides face in shame* I've heard many different things about it. Your recipe makes me think that it has GOT to be delicious. I really have to give it a try- and when I do I'm making this!

Jeyashris Kitchen said...

new reicpe and looks yummy too.atleast ur getiing ones!! good

Spice said...

hey, it's kathal right...i love it...when I was near NJ sometime I use toget fresh one, though cleaning & all is little problem but worth....never heard it with dal...sounds delicious.

SE, Karunda & karvanda r same, i just checked.

SE said...

@Spice..yes it is kathal..
@sanjana, priya..I am not sure about if this is an acquired taste..but do give it a try...everyone at my home likes it

Sushma Mallya said...

i usually fry jackfruit always,ur versions sounds very interesting and seems very delicious too...will def try this once when i get it next time

Aruna Manikandan said...

First time here.

Recipe with Jackfruit sounds interesting........

Kindly pick up the award form my blog dear

with luv,

kitchen queen said...

The jackfruit curry looks very appetising and nice presentation.

Pari Vasisht said...

Hi. I have had jackfruit in many wys but urs is very new for me.

Palidor said...

My dad likes jack fruit and he would cook it once in a while. I never worked up the courage to try it! But, I would try your curry as it looks delicious.

Siddhi Shirsat said...

hey nice recipe..evn jackfruit vegetable is famous here...but we use black small peas instead of masoor and do not use garlic and onion, but wid mustard seeds,masala n all.Your version seems interesting, vl try surely fr next jackfruit season nw

SE said...

@all..thanks for the wonderful comments
@Siddhi..yes..back mom adds the kale vatane..but I have't found them here in US
@aruna..thanks for the awards

Unknown said...

That really looks delicious. Nice one.

Joanne said...

I have never had jackfruit before, thanks for introducing me to it! I am going to have to hit up the nearest Asian grocer to get some cans of it.

This looks really delicious! I like your advice for pregnant women...we wouldn't want to induce any labor with this spicy food.

SE said...

hi joanne..its not the spice, but rather jackfruit which is said to cause miscarriages.

Unknown said...

Wonderful recipe!!looks delicious and ur version sounds all time fav..:)

Malar Gandhi said...

They used to make green jack fruit curry in my place. Your version sounds nice. But I hardly find jack fruits here...maybe I shld try canned ones:)

SE said...

@malar..i get the canned or frozen ones.

Deepa G Joshi said...

this is one of my favorite veggies. My mother makes it..In India we do not get canned jackfruit though :( Tthe cleaning process is a tad bit difficult...but amazing recipe..nice snaps too..

EC said...

New to me too..looks superb, thanks for participating

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