Maharashtrian Brahmini Phansachi Bhaji: Quick Jackfruit Stir Fry

While the widespread Maharashtrian cuisine that is known to people across India is a mix of Kokani and Malvani fares that are heavy on the usage of coconut, seafood and spicy red chillies, the underrated community food of the Chitpawan Brahmins is a world of a difference from what most people are familiar with. The members of this community typically follow a lacto-vegetarian diet that utilises ingredients from specific food groups to create dishes like the puranpoli, bhopla bharit (mashed pumpkin), patodey (rice cakes steamed in turmeric leaves) and sandhan (jackfruit cake).

The flavours of this cuisine, although pretty simplistic, don’t include a lot of robust spices and highlight one or two key ingredients of a dish. This phansachi bhaji recipe, a stir fry of raw jackfruit that is spiced mildly and packed with texture, is one of the best seasonal dishes to make in the summer – courtesy of the bounty of summer produce like jackfruit and cashew nuts. Typically eaten with a simple plate of dal-chawal, raw jackfruit has a slightly chewy texture with a fruity aftertaste which works well with the sweetness and crunch from the cashew nuts.

Ingredients

• 2 cups raw jackfruit
• ¼ cup raw peanuts
• ¼ cup cashews
• ¼ cup freshly grated coconut
• 1 teaspoon turmeric powder
• 1 teaspoon chilli powder
• ½ teaspoon asafoetida
• 1 teaspoon mustard seeds
• 3 Kashmiri red chillies
• 8-10 whole cloves garlic
• ¾ cup oil
• 1 tablespoon grated jaggery
• Salt to taste

Method

• Steam the jackfruit for 5-10 minutes, until they’ve mostly cooked through but firm. Soak the peanuts and cashews separately in warm water for 10-12 minutes.
• Heat most of the oil in a pan and temper the mustard seeds and asafoetida, Once the seeds begin to splutter, add the steamed jackfruit and toss well. Add the soaked peanuts and cashews and mix everything together.
• Add the turmeric powder, chilli powder and season generously with salt, Add the grated jaggery and mix well to combine. Cover and cook everything for the flavours to mingle for about 5-7 minutes.
• In a smaller pan, heat the remaining oil and break in the red chillies into 1-inch pieces to add them in. Crush the garlic pods using the back of a knife and add them to the oil as well.
• Once the garlic starts to turn aromatic and cook in the hot oil, add this mixture to the pan with the jackfruit and cashews. Turn everything around in the pan to combine and serve hot with dal-chawal.