Ansa Phansachi Bhaji
Summer fruits in a sweet and spicy curry which is a popular dish from Maharashtra's Konkan region.
Servings 4
Ingredients
- 4 small, ripe Raival mangoes
- 1 cup of chopped, ripe jackfruit
- 1 cup of chopped, ripe pineapple
- ½ cup of fresh coconut, grated
- 3 Kashmiri dry red chillies
- 5 to 6 black peppercorns
- ½ tsp turmeric powder
- 1 tbsp oil
- 1 tsp mustard seeds
- a pinch of asafoetida (hing)
- few curry leaves
- 1 inch piece of jaggery
- 2 tsp tamarind pulp
- salt to taste
For tempering
- 1 tsp oil
- 1 tsp mustard seeds
- 1 dry red chilly, roughly chopped
- a pinch of asafoetida
Instructions
- Firstly, wash and peel the mangoes.
- Collect the mango peels in a bowl.
- Add half a cup of water to it.
- Squeeze the peels.
- Discard the peels and keep the liquid aside.
- To make the masala paste, blend fresh coconut, roasted Kashmiri chillies, black peppercorns and turmeric powder with some water to a fine paste.
- Heat 1 tbsp oil in a pan.
- Add mustard seeds, asafoetida, curry leaves and saute for few seconds.
- Add chopped pineapple and saute for few seconds.
- Add chopped jackfruit and saute.
- Add ¼ cup of water and cook covered till the fruits become soft.
- Once the fruits are cooked, add peeled mangoes, masala paste and the liquid in which mango peels were squeezed.
- Rinse the mixer jar and add that water too.
- Add jaggery, salt and tamarind pulp. Mix well.
- Cover and cook for 5 minutes.
- The gravy should be thick. Hence, add water as required and adjust the consistency of the gravy.
- For the tempering, heat 1 tsp oil in a small pan.
- Add mustard seeds, dry red chilly and a pinch of asafoetida.
- Pour this tempering into the curry.
- Serve Ansa Phansachi bhaji with steamed rice.