Phansachi Bhaji is a special recipe from the Konkan region of
Maharashtra. This vegetable is a combination of raw jackfruit pods
(garey), aromatic spices, shredded fresh coconut and red chillies
tempering . We are sure this delicacy from Konkan will tantalize your
taste buds.
Ingredients: (Serves 2)
10-12 raw jack fruit pods (garey)
3-4 tbsp of oil
5-6 dry red chillies
1 cup fresh shredded coconut
1/2 cup chopped coriander
1 tbsp turmeric powder
1 tsp Asafoetida /hing
Salt to taste
Ingredients: (Serves 2)
10-12 raw jack fruit pods (garey)
3-4 tbsp of oil
5-6 dry red chillies
1 cup fresh shredded coconut
1/2 cup chopped coriander
1 tbsp turmeric powder
1 tsp Asafoetida /hing
Salt to taste
Method:
Step 1) Preparation
i) Remove the seeds from the fleshy pods and chop the seeds into medium sized chunks.
ii) Now take the fleshy pods and chop them elongated.
Step 2) Cooking
i) Put 1 tbsp oil in a pan/kadhai, add mustard seeds when seeds start to pop add 1/2 tsp turmeric powder, now add the jack fruit seeds 1/2 cup water and cook for 10 mins.
ii) After seeds (athla) are cooked add the chopped fleshy pods (garey) and cook for another 5 mins adding water if required.
Step 3) -Tempering
i) Take 2 tbsp of oil and fry red chillies till brown in colour. Remove the chillies and keep aside. Crush the chillies when cool.
ii) Now in the same oil do the mustard tempering adding Asafoetida/hing and remaining turmeric powder.
iii) Add above cooked jackfruit along with crushed chillies, shredded coconut coriander and salt & mix well. Saute the vegetable for 5 mins on medium flame and its ready to serve.
Recipe credits Uma Thakur
Step 1) Preparation
i) Remove the seeds from the fleshy pods and chop the seeds into medium sized chunks.
ii) Now take the fleshy pods and chop them elongated.
Step 2) Cooking
i) Put 1 tbsp oil in a pan/kadhai, add mustard seeds when seeds start to pop add 1/2 tsp turmeric powder, now add the jack fruit seeds 1/2 cup water and cook for 10 mins.
ii) After seeds (athla) are cooked add the chopped fleshy pods (garey) and cook for another 5 mins adding water if required.
Step 3) -Tempering
i) Take 2 tbsp of oil and fry red chillies till brown in colour. Remove the chillies and keep aside. Crush the chillies when cool.
ii) Now in the same oil do the mustard tempering adding Asafoetida/hing and remaining turmeric powder.
iii) Add above cooked jackfruit along with crushed chillies, shredded coconut coriander and salt & mix well. Saute the vegetable for 5 mins on medium flame and its ready to serve.
Recipe credits Uma Thakur
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