Phanasachi Bhaji is a tenderly cooked spiced raw jackfruit curry that is packed with warm flavours. Sliced onions and grated fresh coconut are dry-roasted along with whole spices such as cinnamon, cardamom, cloves, black pepper, cumin and coriander seeds and subsequently blended into a smooth paste. Mustard seeds, curry leaves and bay leaves are tempered with some oil in a thick, tall cooking pot, followed by ginger, garlic, salt and a little sugar. Water-soaked cubes of cleaned raw jackfruit are then stirred into the mixture and allowed to cook on a low flame until well-done. Phanasachi Bhaji is commonly served with unleavened flatbread.
© Pravin Masalewale, 2020