Phanasachi Bhaji

P hanasachi Bhaji, also known as Kathal ki Sabji, is a dish made with jackfruits. The concept of using the jackfruit has had an odd history in Indian culinary annals. The fruit has a unique way of being presented both for its sweet, dense, indulgent pulpy mouthfeel, as well as being replaced as a much-loved vegetarian option to meats in curries. 

Jackfruit is consumed both in its crunchy, unripe form, and its sweet, fleshy mature form. The ripened alternative makes a good option for desserts and ice-creams, with many people preferring to eat it whole. The unripe version usually has a green, spiked, thick outer layer with the white fruit inside. The crunchy white bulb is then married with an array of spices like cumin, coriander, and garam masala paste and cooked in low heat till the crunch softens to give way to a deliciously meaty, luscious texture. The fruit is prevalent in a plethora of vegetarian items in West Bengal, and to some extent in the dishes prepared in regions where it is produced, such as the Konkan, and Kerala,

A typical Konkani way of preparing the fruit in and outside Maharashtrian regions is to stir fry the unripe variant with authentic Malvani spices. Generally, Maharashtrian elements like Niger seeds (kaala til) and grated coconut are crucial spices in the preparation. The crispy-sweet combination of the jackfruit with hot spices (a generous amount of red chilli powder goes into the making) forms the perfect accompaniment with a hot plate of rice.

The Government of India's 'Kiran' website, which provides essential information on the country's agricultural produce notes that the local jackfruit cultivars fall into one of these major types: Rudrakshi, Gulabi, Hazari and Champaka. Apart from these, there may be a few hyper-local/regional variants as well. Typically, June to August is when jackfruit is planted, and the trees bear their first fruit 6-8 years later. However, once they do begin to produce fruit, the yield per tree is typically very high. Over the spring and summer seasons, the signature heady fragrance of ripe jackfruit is an enticing presence at fruit and vegetable markets across India.

In terms of health benefits, some experts cite ripe jackfruit as being remarkably helpful in managing ailments of the digestive system. The fruit is also considered rich in Vitamins A and C. Tender jackfruit flour is believed to be beneficial for diabetics, if included in moderation in their diets. 

Good To Know:

An article in The Better India observes that the jackfruit's botanical name, Artocarpus, is derived from "the Greek word artos (bread) and carpos (fruit). It’s name comes from the Portugese word 'jaca'." Across India, the fruit is variously known as "chakka (Malayalam); kathal (Hindi), phanas (Marathi); gach patha and enchor (Bengali); and halasu, kujee and halasina hannu (Kannada)".