Fansachi Rassa Bhaji | Jackfruit Curry

Fansachi Rassa Bhaji

Fansachi Rassa Bhaji

 

Fanas is the Marathi name of the tropical fruit – jackfruit. Though its an unusual fruit for many parts of the world, it is native to India & neighboring Asian countries, which is obvious by the endless list of jackfruit recipes Indian cuisine holds.  This recipe is the curry version of the previously shared Fanas Bhaji. Loaded with anti-oxidants, vitamin C, vitamin B-6 & dietary fiber, Jackfruits are the real power fruits you need to bag this summer.Fansachi Rassa Bhaji tastes best with rice as well as rotis. Give yourself a spicy treat with this vegan Kathal ki Sabji.

For similar recipes, check: Kobichi Vadi Rassa Bhaji Recipe, Gattyachi Rassa Bhaji Recipe, Flower Batata Rassa Bhaji Recipe, Patodi Rassa Bhaji Recipe, Batata Rassa Recipe, Kat Vada Rassa Recipe.

 

So, let’s get started with Fansachi Rassa Bhaji;

 

Preparation Time:  10 Minutes

Cook Time: 20 Minutes

Total Time: 30 Minutes

Serves for 2.

 

Ingredients:

 

1) 250 gram jack fruit

2) Ginger Garlic Paste

3) 1/2 Cup grated dry coconut

4) 1 tsp poppy seeds

5) 1/2 tsp cumin seeds

6) 2 small Cinnamon

7) 4-5 Black pepper

8) 2-3 Cardamom

9) 3-4 clove

10) 1/2 tsp Turmeric powder

11) Red chilly powder

12) 1 tsp garam masala

13) 1 chopped onion

14)  Water as per require

15) Chopped Coriander leaves

16)  Salt as per taste

 

Method:

 

For making masala, heat some oil in pan, add chopped onion and sauté till it turns brown.

Once it is done, add all khada masala except coconut.

We will add coconut in the end, so it doesn’t burn.

Sauté above mixture till it turns brownish.

Keep aside above masala mixture, once it totally cool, grind it and make a fine paste.

Grind ginger, garlic and coriander leaves together to make a thick ginger garlic paste.

Boil chopped jack fruit for 1o minutes and keep aside.

Heat oil in a pan, add ginger garlic paste and sauté it.

To this, add coconut paste, red chilly powder, turmeric powder, garam masala powder and sauté till oil starts separating.

Add boiled jack fruit and mix with the masala.

To this, add remaining jack fruit boiled stock and salt.

Let it cook for another 10 minutes on low flame.

Garnish with chopped coriander.

Serve with chapati or rice.

 

How to make Fansachi Rassa Bhaji with step by step images:

 

1) For making masala, heat some oil in pan, add chopped onion and sauté till it turns brown. Once it is done, add all khada masala except coconut. We will add coconut in the end, so it doesn’t burn. Sauté above mixture till it turns brownish.  Keep aside above masala mixture, once it totally cool, grind it and make a fine paste.

 

Fansachi Rassa Bhaji

Fansachi Rassa Bhaji

 

Fansachi Rassa Bhaji

Fansachi Rassa Bhaji

 

Fansachi Rassa Bhaji

Fansachi Rassa Bhaji

 

2) Grind ginger, garlic and coriander leaves together to make a thick ginger garlic paste.Boil chopped jack fruit for 1o minutes and keep aside.

 

3) Heat oil in a pan, add bay leaf, add ginger garlic paste and sauté it.

 

Fansachi Rassa Bhaji

Fansachi Rassa Bhaji

 

Fansachi Rassa Bhaji

Fansachi Rassa Bhaji

 

4) To this, add coconut paste, red chilly powder, turmeric powder, garam masala powder and sauté till oil starts separating.

 

Fansachi Rassa Bhaji

Fansachi Rassa Bhaji

 

Fansachi Rassa Bhaji

Fansachi Rassa Bhaji

 

Fansachi Rassa Bhaji

Fansachi Rassa Bhaji

 

5) Add boiled jack fruit and mix with the masala.

 

Fansachi Rassa Bhaji

Fansachi Rassa Bhaji

 

Fansachi Rassa Bhaji

Fansachi Rassa Bhaji

 

6) To this, add remaining jack fruit boiled stock and salt.

 

Fansachi Rassa Bhaji

Fansachi Rassa Bhaji

 

7) Let it cook for another 10 minutes on low flame.  Garnish with chopped coriander. Serve with chapati or rice.

 

Fansachi Rassa Bhaji

Fansachi Rassa Bhaji

 

 

 

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