Authentic Malvani Phanas Sukka
Experience the coastal magic of Maharashtra with this tender raw jackfruit curry cooked in a fiery, freshly ground coconut masala. Packed with aromatic coastal spices, it delivers a deeply satisfying vegetarian feast.
75min
Total Time
4
Servings
Maharashtrian
Cuisine
Recipe
1
Lightly oil your hands and knife, then cut the raw jackfruit into cubes, discarding the core and outer skin.
2
Boil the chopped jackfruit in salted water with a pinch of turmeric until tender, then drain and set aside.
3
Dry roast the coriander seeds, cumin seeds, black peppercorns, cloves, cinnamon, and dry red chillies until fragrant.
4
In a blender, combine the roasted spices, fresh grated coconut, and tamarind pulp with a little water to form a smooth, thick masala paste.
5
Heat coconut oil in a heavy-bottomed pan and sauté the sliced onions until golden brown.
6
Add the ground coconut masala paste and sauté well until the oil begins to separate from the mixture.
7
Stir in the boiled jackfruit pieces, mixing gently so that the rich masala coats every single piece evenly.
8
Add a few splashes of water if needed, cover, and simmer on low heat for about 10 minutes to let the flavors infuse deeply.
9
Check for seasoning, garnish with freshly chopped coriander leaves, and serve hot with traditional rice bhakri.
Ingredients
500 grams raw jackfruit (phanas), peeled and chopped into bite-sized pieces
1 cup fresh grated coconut
2 tablespoons dry red chillies (Byadagi and Guntur mix)
1 tablespoon coriander seeds
1 teaspoon cumin seeds
4-5 whole black peppercorns
3-4 cloves
1 inch cinnamon stick
1/2 teaspoon turmeric powder
1 tablespoon tamarind pulp
2 medium onions, finely sliced
3 tablespoons coconut oil
Salt to taste
Fresh coriander leaves for garnishing
*This AI-generated recipe may contain inaccuracies.