5 from 9 votes
Jackfruit Chickpea Coconut Stir fry - Fanasachi Bhaji
Fanasachi Bhaji / Phanasachi Bhaji - Maharashtrian Jackfruit Brown Chickpea Coconut Stir fry with coconut, sesame, Indian spices. Vegan Gluten-free Soy-free Side Recipe
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings:
2
servings
Calories:
442 kcal
Course:
Side Dish
Cuisine:
Indian
Ingredients
Spice mix:
- 2 tbsp coconut dried shredded
- 2 tsp sesame seeds
- 1/2 tsp garam masala
- 1/4 tsp ground cardamom
- 1/4 tsp black peppercorns
For the Stir fry:
- 15 oz young green jackfruit 1 can, in brine or water, canned
- 1 tsp neutral cooking oil generic cooking oil
- 1/2 tsp mustard seeds
- 1/4-1/2 tsp cumin seeds
- asafetida omit to make gluten-free or use certified gf asafetida, hing; a pinch
- 1 bay leaf
- 2 dried red chili or use chili flakes to taste
- 1/4 cup onion chopped
- 2-3 cloves garlic finely chopped
- 1 cup brown chickpeas kala chana, or use regular chickpeas, cooked or sprouted
- 1/2 tsp salt or more
- coconut fresh or shredded; for garnish
Instructions
- Grind or blend the spice mix into coarse meal and keep aside.
- 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.
- 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
- Add bay leaf, chilies and asafetida and cook for a few seconds.
- Add onion, garlic and cook until translucent. 4 to 5 mins
- Add the coconut spice mix, mix well and roast for 2 minutes or until fragrant and the coconut changes color.
- Add the drained and rinsed jackfruit, chickpeas, salt and mix in.
- 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.
Cup of Yum
Notes
- For variation, use shredded cabbage instead of jackfruit, add 2 tbsp of water instead of 1/2 cup and cook until the cabbage is cooked through.
- If you have Maharashtrian Goda masala spice blend, use that instead of garam masala.
Nutrition Information
Calories
442kcal
(22%)
Carbohydrates
81g
(27%)
Protein
10g
(20%)
Fat
11g
(17%)
Saturated Fat
4g
(20%)
Sodium
618mg
(26%)
Potassium
628mg
(13%)
Fiber
10g
(40%)
Sugar
7g
(14%)
Vitamin A
430IU
(9%)
Vitamin C
67.7mg
(75%)
Calcium
165mg
(17%)
Iron
4.2mg
(23%)
Nutrition Facts
Serving: 2 servings
Amount Per Serving
Calories 442
% Daily Value*
| Calories | 442kcal | 22% |
| Carbohydrates | 81g | 27% |
| Protein | 10g | 20% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Sodium | 618mg | 26% |
| Potassium | 628mg | 13% |
| Fiber | 10g | 40% |
| Sugar | 7g | 14% |
| Vitamin A | 430IU | 9% |
| Vitamin C | 67.7mg | 75% |
| Calcium | 165mg | 17% |
| Iron | 4.2mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.