Recipe: Darshana Muzumdar
Serves 4 as part of a traditional Indian meal
Ingredients
- 1 cup ripe jackfruit chopped into big pieces
- 1 cup pineapple chopped into big pieces
- 1 cup mango chopped into big pieces + the kernel with some mango flesh on it (mango is optional)
- ½ cup or to taste jaggery
- Salt to taste
For the Masala
- 1 cup fresh coconut, grated (1/2 a coconut)
- 2 tsp red chilli powder or 4-5 byadgi dried red chillies
- ½ tsp turmeric powder
- 6-8 pepper corns
- 1 marble sized ball of tamarind (adjust according to the sourness of the pineapple)
For the Tempering
- 2 byadgi dried red chillies
- 1 tsp mustard seeds
- 1/2 tsp methi (fenugreek) seeds (optional)
- ½ tsp asafoetida
- 1 tsp coconut oil
Method
Note: If the fruits are all sweet then use the tamarind while grinding the masala. If the pineapple and mango are sour then add the jaggery at the end. The pepper corns add to the flavour.
- Immerse the grated fresh coconut and tamarind (if using) in very warm water. The water should just about cover it.
- Heat the oil in a thick bottomed steel pot on medium heat. Add the mustard seeds and red chillies and methi seeds, if using, and sauté till the mustard seeds splutter or pop.
- Add the asafoetida and sauté for a few seconds more till it releases its flavor. Take care it doesn’t burn.
- Add the jackfruit and pineapple pieces and sauté for 10 seconds. Also add the mango if you are using it.
- Add the jaggery as per taste and half a cup of water. Mix well and cook covered for around 5-10 minutes depending on the ripeness of the fruit. The pieces should be soft and easy to bite.
- While the fruit is cooking, grind the masala. Put the soaked coconut, tamarind, red chilli powder/red chillies, turmeric powder and the pepper corns into a blender jar and grind coarsely. This masala is usually not made very fine.
- Once the fruit is almost cooked, add the masala and salt and mix well. Allow it to simmer for a couple of minutes, adding half a cup more water as the coconut gravy will thicken in some time. Take care not to allow the gravy to boil as the coconut will split.
- Turn off the heat and serve with steamed rice. In the picture, Ansa Phansachi Bhaji has been served with some delicious black rice.
For the Whole-Food Plant-Based (WFPB) version:
- Do not use oil. Put the fruit in a thick bottomed steel pot and add half a cup of water and the jaggery if using it.
- Heat an iron tempering ladle and add the mustard seeds. Once they splutter and pop, transfer them to the fruit.
- Add the red chillies to the tempering ladle next and sauté them till they are slightly puffed and light brown. Transfer these to the fruit.
- Repeat with the methi seeds if you are using them.
- Turn the heat to low and add the asafoetida. Sauté it till it releases its aroma and transfer it to the fruit. Take care it doesn’t burn.
- Cook the fruit till almost done. Add the ground masala and water and simmer for a couple of minutes. Take care not to allow the gravy to boil as the coconut will split.
- Turn off the heat and serve with steamed rice.
