Ansa-Phansachi Bhaji(Mango-Pineapple-Jackfruit Vegeetable)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 266.5
- Total Fat: 10.2 g
- Cholesterol: 0.0 mg
- Sodium: 59.9 mg
- Total Carbs: 47.5 g
- Dietary Fiber: 6.3 g
- Protein: 2.2 g
View full nutritional breakdown of Ansa-Phansachi Bhaji(Mango-Pineapple-Jackfruit Vegeetable) calories by ingredient
Introduction
This is one of my absolute favourites.A very popular Summer preparation in the Konkan region and Goa this dish is made from the extremely popular ripe fruits like wild Mangoes(Raival Ambey),Pineapples and Jackfruit and tastes really heavenly!!!I am giving the recipe for this well beloved dish and I hope you all will enjoy it. This is one of my absolute favourites.A very popular Summer preparation in the Konkan region and Goa this dish is made from the extremely popular ripe fruits like wild Mangoes(Raival Ambey),Pineapples and Jackfruit and tastes really heavenly!!!I am giving the recipe for this well beloved dish and I hope you all will enjoy it.Number of Servings: 6
Ingredients
-
1kg(approx.10-12 no.) whole ripe small Mangoes(Raival Ambey)
1cup ripe Pineapple pieces
1cup ripe Jackfruit Pods seeds removed
1cup grated Raw Coconut
2tsps.whole Black Pepper Corns
1 2"diameter lump of Jaggery
OR
4-5 tsps.Brown Cane Sugar
Salt to taste
1.5tsps.Turmeric Powder
5tsps.Red Chilli Powder
3tsps.Black Mustard Seeds
2tsps.Asafoetida Powder(Hing)
1tsp.Fenugreek Seeds
2tbsps.Sesame Oil
Directions
PREPARATION
These Mangoes have a sweet-sour taste.Soak the Mangoes in cold Water for 30 minutes. Peel the Mangoes.Wash out the peels clean in Water to obtain a medium thick Juice.Cut the Pineapple into pieces and remove the seeds from the Jackfruit pods and cut into pieces.Grind the Raw Coconut and Black Pepper corns to a fine Paste.
METHOD
Heat Oil in a large heavy bottomed utensil.Add Fenugreek seeds,Black Mustard Seeds, Turmeric Powder and Asafoetida(Hing)Powder in the order given.Lower flame and add the peeled Mangoes and the Mango Juice.Add the Salt to taste and Red Chillii Powder and cover.Simmer for 8-10 minutes. Add the chopped Pineapple pieces and simmer for 3-4 minutes more.Add the Jackfruit pieces, Jaggery and the Raw Coconut paste. Cover and simmer for 5-6 minutes more and adjust the Salt and the Jaggery according to taste if needed.Serve hot with hot Indian Bread or steamed White Rice.
TIP
If ripe Jackfruit is not available this can be made with the other 2 Ingredients and makes a very tasty dish too.Jackfruit has a very distinctive taste and this gives a nice flavour to the dish.
Number of Servings: 6
Recipe submitted by SparkPeople user KOMAL53.
These Mangoes have a sweet-sour taste.Soak the Mangoes in cold Water for 30 minutes. Peel the Mangoes.Wash out the peels clean in Water to obtain a medium thick Juice.Cut the Pineapple into pieces and remove the seeds from the Jackfruit pods and cut into pieces.Grind the Raw Coconut and Black Pepper corns to a fine Paste.
METHOD
Heat Oil in a large heavy bottomed utensil.Add Fenugreek seeds,Black Mustard Seeds, Turmeric Powder and Asafoetida(Hing)Powder in the order given.Lower flame and add the peeled Mangoes and the Mango Juice.Add the Salt to taste and Red Chillii Powder and cover.Simmer for 8-10 minutes. Add the chopped Pineapple pieces and simmer for 3-4 minutes more.Add the Jackfruit pieces, Jaggery and the Raw Coconut paste. Cover and simmer for 5-6 minutes more and adjust the Salt and the Jaggery according to taste if needed.Serve hot with hot Indian Bread or steamed White Rice.
TIP
If ripe Jackfruit is not available this can be made with the other 2 Ingredients and makes a very tasty dish too.Jackfruit has a very distinctive taste and this gives a nice flavour to the dish.
Number of Servings: 6
Recipe submitted by SparkPeople user KOMAL53.