Fanasachi Bhaaji

Jackfruit Curry

SERVES 4–6

While in Mumbai, I was invited to a number of dinners and food festivals. In my free time (though I hardly had any), I would wander around the city and visit as many restaurants and shops as I could.

One day I walked into a small restaurant with a big, fat menu card. I took one look at the menu and decided I wanted the ‘Konkani special meal’. My meal arrived on a massive plate with about eight little bowls placed neatly along the rim. There were four types of curries, two dals, three varieties of breads, rice, pappadams, pickles and sweets. I was rather taken aback. But then I took a deep breath and plunged into the food.

It was mind-blowing! The first thing I ate was the jackfruit dish called fansachi bhaaji. I had never eaten anything like it in my life. It was really juicy and … wait, I won’t tell you. Try it out yourself and tell me how you like it.

INGREDIENTS

Spice paste

2 (medium) onions, roughly chopped

4 cloves garlic, roughly chopped

4 dried red chillies, torn to pieces

1" piece ginger, roughly chopped

¼ cup fresh coriander leaves, roughly chopped

Curry

3 tbsp oil

500 g raw jackfruit, cut into cubes

1 (large) onion, finely chopped

2 cups whole milk

1 tsp garam masala powder

½ tsp turmeric powder

1 tbsp sugar

1 cup plain yogurt, whisked

1 tsp salt or to taste

Garnish

8–10 cashew nuts, roasted (optional)

METHOD

Spice paste In a blender, combine all spice paste ingredients and grind to make a smooth paste. Set aside.

Curry Using well-greased hands and a well-greased, sharp knife, cut the jackfruit in half and pull apart the halves. Cut each half lengthwise into quarters and cut away the centre or core. Slice away the skin and cut the fruit (shred-like part) into chunks. Discard the seeds. Put oil in a large frying pan over medium heat. When hot, add jackfruit and fry till it is evenly coloured and slightly softened. Remove and drain on absorbent paper. Add onion to the same pan and sauté till golden. Add the fried jackfruit, sauté for 1 minute and stir in the milk, garam masala powder, turmeric powder, ground spice paste and sugar. Cook, stirring occasionally, till nearly all the moisture evaporates. Remove pan from heat and stir in yogurt. Return pan to the heat, add salt and bring to a boil, stirring continuously. Remove and spoon into a serving dish. Sprinkle with cashew nuts (if using) and serve hot with roti or steamed rice.