Wednesday, May 8, 2013

Phansachi Bhaji - Raw Jackfruit Stirfry

Have you ever tried Jackfruit when it is still not ripe?  It is very similar in texture to Bread fruit but, is much more tastier.  It takes on to flavors you add very easily.  Back home, it was so much work to clean the Jack fruit and seasonal too.  I used to wait the whole year for summer so that I could eat Mangoes and Jackfruit.  But now,  we find canned raw Jack fruit in most of the Asian grocery stores.  They are pretty good in taste and needs very less cooking time.  If you have never given it a try, do surely try it.  I am sure you will love it!!


Raw Jackfruit - About 2 cups (I used canned Jackfruit) - chopped into bite size pieces
Shallots - finely chopped - 1/4 cup
Methi/Fenugreek seeds - 8-10 seeds
Haldi/Turmeric powder - 1/2 tea spoon
Jeera/Cumin powder - 1 tea spoon
Red Chili powder - 1 teaspoon (add per taste)
Salt - 1 teaspoon (add per taste)
Olive Oil - 1 table spoon
Water - 1 cup


To a pan on medium heat, add the Olive oil and wait for it to heat.  Once the oil is hot, add Methi seeds and Shallots at the same time.  Once the shallots get translucent, add the rest of the ingredients, mix well and cover the pan.  Cook for about 15-20 minutes until the raw Jackfruit is fully cooked.  Enjoy it hot with Chapati, Roti, Nan, plain white rice or Fragrant ghee rice.