Ansa Phansachi Bhaji – is a sweet and spicy dish made with ripe pineapple, ripe jackfruit and ripe mangoes.
Ansa Phansachi Bhaji literally translates to pineapple and jackfruit curry. Nonetheless the curry also has ripe mangoes in it. It’s a well-liked summer preparation from Maharashtra’s Konkan region. It’s made on auspicious occasions through the summer when mangoes and jackfruits are abundantly available. Within the Konkan belt of Maharshtra and in southern India, its quite common to make savoury dishes using mangoes and jackfruit. Among the traditional recipes with mango, jackfruit and pineapple are Mangalorean Ripe Mango Curry, Kairichi Udad Methi, Ambe Upkari, Mango Rasam, Pineapple Menaskai, Brine raw Jackfruit sabzi, brined jackfruit rind chutney, raw jackfruit chana sabzi and so forth.
Mangoes, jackfruits and pineapple in a curry may seem to be an odd combination to many, but for many who have grown up eating this and for individuals who love fruits in savoury preparation, this curry with steamed rice is an absolute bliss.
Ansa Phansachi Bhaji is made using small, ripe, wild mangoes, ripe jackfruit and ripe pineapple. Raival mango works best for this dish. Nonetheless, if small mangoes will not be available, you need to use any number of chopped mangoes for this curry.
List of ingredients to make Ansa Phansachi Bhaji
Fruits : Ripe mangoes, Ripe jackfruit and ripe pineapple
Spices and herbs : Kashmiri dry red chillies, black peppercorns ,turmeric powder, mustard seeds, asafoetida and curry leaves
Other ingredients : salt, jaggery, oil and tamarind pulp
Step-wise recipe with pictures
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.
Next chop ripe jackfruit, we’ll need 1 cup of chopped jackfruits.
Next chop the pineapple. We’ll need 1 cup of chopped pineapple. Keep chopped fruits aside.
To make the masala paste, mix fresh coconut, roasted Kashmiri chillies, black peppercorns and turmeric powder with some water to a superb paste.
Heat 1 tbsp oil in a pan. Add mustard seeds, asafoetida, curry leaves ands aute 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 grow to be soft. Once the fruits are cooked, add peeled mangoes.
Add masala paste, the liquid through 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 five minutes. The gravy ought to be thick.
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.
Recipe Card
Ansa Phansachi Bhaji
Summer fruits in a sweet and spicy curry which is a well-liked dish from Maharashtra’s Konkan region.
- 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 six 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
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Firstly, wash and peel the mangoes.
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Collect the mango peels in a bowl.
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Add half a cup of water to it.
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Squeeze the peels.
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Discard the peels and keep the liquid aside.
-
To make the masala paste, mix fresh coconut, roasted Kashmiri chillies, black peppercorns and turmeric powder with some water to a superb paste.
-
Heat 1 tbsp oil in a pan.
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Add mustard seeds, asafoetida, curry leaves and saute for few seconds.
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Add chopped pineapple and saute for few seconds.
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Add chopped jackfruit and saute.
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Add ¼ cup of water and cook covered till the fruits grow to be soft.
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Once the fruits are cooked, add peeled mangoes, masala paste and the liquid through which mango peels were squeezed.
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Rinse the mixer jar and add that water too.
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Add jaggery, salt and tamarind pulp. Mix well.
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Cover and cook for five minutes.
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The gravy ought to be thick. Hence, add water as required and adjust the consistency of the gravy.
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For the tempering, heat 1 tsp oil in a small pan.
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Add mustard seeds, dry red chilly and a pinch of asafoetida.
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Pour this tempering into the curry.
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Serve Ansa Phansachi bhaji with steamed rice.
Recipe Video
Related Recipes
Ripe Mango Curry
Raw Mango Coconut milk curry
Ambe Upkari
Kairichi Udad Methi
Mango Rasam
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