Ansa-Phansachi Bhaaji is a popular GSB (Saraswat Brahmin) delicacy, a curry made with fresh tropical fruits like Pineapple, Ripe Jackfruit and Mango. This is not the authentic traditional recipe as the traditional recipe is made from raw jackfruit. I have also given a twist by adding Cashew nuts to this curry. I hope you will like this modified version of Ansa-Phansachi Bhaaji.
Servings: 3-4 people
Approx. Time: 20 min
For Coconut Paste:
1 cup fresh scrapped Coconut
2-3 Red Chillies
1 tspn Coriander Seeds (Dhana)
7-8 Black Pepper pods
For Ansa-Phansachi Bhaaji:
1 cup fresh Pineapple cubes (Ananas)
1 cup chopped ripe Jackfruit Pods (Phansache Garey)
1 cup fresh Mango pulp
1/2 cup fresh Mango cubes
1 tspn Oil
1/2 tspn Black Mustard seeds
5-6 Fenugreek Seeds (Methi)
A pinch of Asafoetida (Hing)
1 Cup Coconut Paste (as above)
1/2 cup Water (or as required)
1/2 cup Cashews (soaked in water)
1 tbspn Jaggery
Salt to taste
To make Coconut Paste:
Dry roast Red Chillies, Coriander Seeds and Black Pepper Pods in a pan for 3-4 minutes till the ingredients starts releasing aroma. Allow it to cool for some time. In a grinder take scrapped Coconut, toasted Red Chillies, toasted Coriander Seeds and toasted Black Pepper pods and add some water to it. Make smooth fine paste of it and set it aside for using it in the Curry.
To make Ansa-Phansachi Bhaaji:
Heat Oil in a non-stick Pan. Add Black Mustard Seeds, Fenugreek Seeds and Asafoetida in the oil and allow it to splutter. Then add Pineapple Cubes and chopped Jackfruit Pods in the pan. Saute it for 2 minutes. Then add the ground Coconut paste into the pan and mix. Add half a cup of water and let it cook for 5-8 minutes on medium flame. Then add the soaked Cashewnuts and Mango pulp into it. Simmer it for a while. Add some water if required to adjust the consistency. Then add Salt and Jaggery and mix. Check the seasoning. At the end add Mango pieces and simmer for a while. Serve hot with Wheat Roti or Puri.
1. You may use whole Raival Mangoes (a small sized mango variety) instead of Mango cubes of bigger mangoes as used in the traditional recipe.
2. One cup of Mango pulp and 1/2 cup Mango cubes requires 2 large sized Alphanso Mangoes
3. The seeds are to be removed from the Jackfruit Pods.
4. In traditional recipe, raw Jackfruit is used along with Pods.
5. Some people also use Goda Masala, turmeric powder, curry leaves in this Curry.
Stepwise Pictures:
Ansa-Phansachi Bhaaji (Pineapple Jack fruit Curry)
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Oleh
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