Fanasachi Bhaji / Phanasachi Bhaji - Maharashtrian Jackfruit Brown Chickpea Coconut Stir fry with coconut, sesame, Indian spices. Vegan Gluten-free Soy-free Side Recipe

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 25 minutes
  • Total time: 40 minutes
  • Yield: 2 servings
  • Category: Side
  • Cuisine: Indian

Ingredients

Spice mix:

  • 2 tbsp dried shredded coconut
  • 2 tsp sesame seeds
  • 1/2 tsp garam masala
  • 1/4 tsp ground cardamom
  • 1/4 tsp black pepper corns

For the Stir fry:

  • 15 oz can young green Jackfruit in brine or water ((1 can))
  • 1 tsp oil
  • 1/2 tsp mustard seeds
  • 1/4-1/2 tsp cumin seeds
  • a pinch of asafetida - hing (omit to make gluten-free or use certified gf asafetida)
  • 1 bay leaf
  • 2 dried red chilies (or use chili flakes to taste)
  • 1/4 cup chopped onion
  • 2-3 cloves of garlic (finely chopped)
  • 1 cup cooked or sprouted brown chickpeas (kala chana, or use regular chickpeas)
  • 1/2 tsp or more salt
  • fresh or shredded coconut for garnish

Method

  1. Grind or blend the spice mix into coarse meal and keep aside.
  2. Drain the canned jackfruit. Shred the jackfruit with a processor or fork. I use a food processor. pulse a few times and done. Soak the shredded jackfruit in water for 10 mins while you prep. Drain when ready to use, rinse well and use, esp for the jackfruit in brine.
  3. Heat oil in a skillet over medium heat. When hot, add the mustard and cumin seeds. Cook until they change color or start to pop. half a minute
  4. Add bay leaf, chilies and asafetida and cook for a few seconds.
  5. Add onion, garlic and cook until translucent. 4 to 5 mins
  6. Add the coconut spice mix, mix well and roast for 2 minutes or until fragrant and the coconut changes color.
  7. Add the drained and rinsed jackfruit, chickpeas, salt and mix in.
  8. Add 1/2 cup water, cover and cook for 5 minutes. Reduce heat to medium low and cook for 10 to 15 minutes. Add a splash of water in between if needed. Stir every 5 mins. Taste and adjust salt and spice. Continue to cook until the jackfruit picks up flavor. Serve with dal or curries and garnished with coconut and a dash of lemon.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.