A Taste of Home

My mom can turn just about anything into a delicious meal—even fruits that most people wouldn’t think of cooking! Fanasachi bhaji, a classic from Maharashtrian cuisine, is a dish she learned from her mom, just like I learned it from her. It’s a simple yet flavorful preparation where chunks of green jackfruit are sautéed with turmeric, cumin and mustard seeds, allowing its meaty texture to shine. Dried red chilies add a subtle heat and blanched peanuts add heartiness. It’s a dish that perfectly balances earthiness with gentle spice.

Back home in Pune, we had a towering jackfruit tree in our backyard, bursting with massive fruits every year. Some fruit ripened into sweet treats that everyone, except me, in the family enjoyed. However, a lot were picked while still green for homemade chips, pickles, and this beloved family dish. Cutting jackfruit was always my job, and if you’ve ever tackled one, you know it’s a messy, sticky business! But once prepped, it transforms into something truly special—mild, meaty, and perfect for soaking up spices.

Cooking with Mom

Who doesn’t love sitting back and having fresh, homemade food effortlessly appear on the table? I certainly do! It’s one of the best parts of my mom’s visits! She takes over my kitchen, filling it with the flavors of home. As much as I love cooking, there’s something extra special about the way she makes my favorite things. Whether it’s the fiery green chili pickle that lasts long after she’s gone or the red hot sabudana khichadi I savor multiple times during her stay, her cooking always has a special touch. No matter how closely I follow the recipe, her dishes always turn out better—like she’s conducting a symphony, and I’m just following the notes.

During my mom’s recent visit, we couldn’t resist the sight of fresh green jackfruits at the Indian store. It’s one of my all-time favorites, and I knew I had to have her make it for me. But I never let her cook alone! Whenever she’s in my kitchen, I’m right there alongside her, soaking up every tip and trick. Our impromptu Maharashtrian cooking sessions are a blend of classic family recipes, new ideas, and spontaneous creations.

After she returned home, I was determined to make it again—but fresh green jackfruit isn’t always easy to find. Luckily, I discovered frozen cubed green jackfruit at the Indian grocery store, and to my delight, it worked beautifully. With that shortcut, I was able to recreate the dish just as she had taught me. I was excited to bring a little bit of home back into my kitchen.

Ingredient Spotlight: Green Jackfruit

While the ripe fruit is sweet and aromatic, the young, green jackfruit has a mild, neutral flavor and a fibrous texture that mimics shredded or pulled meat when cooked. Not only is green jackfruit a great meat alternative, but it’s also low in calories, rich in fiber, and packed with vitamins like A, C, and several B vitamins, making it a healthy addition to any meal.

You can find fresh or frozen young green jackfruit in Indian or Asian grocery stores. Canned green jackfruit is also widely available at many local grocery stores or online on Amazon. If you opt for the canned variety, be sure to rinse it thoroughly and soak it in hot water for 30 to 60 minutes to reduce the briny flavor before using it to make this Fanasachi bhaji.

Green jackfruit is quite popular in South Asian and other Asian cuisines. It’s a versatile ingredient not just as a plant-based alternative to meat but also as a star in dishes like curries, stir-fries, or even salads. Known as kathal in North India, where its texture and flavor of the green jackfruit shine in Kathal ki Sabzi (curry) and Kathal Biryani (layered rice dish), the recipe for which is featured in my cookbook.

Serving and Variations

This stir-fry pairs beautifully with soft phulka rotis and a side of koshimbir or alongside comforting dal and rice.

If you can’t find green jackfruit, there are plenty of ways to adapt this dish. Frozen artichoke hearts are an excellent substitute, as they have a similar texture and mild flavor. Hearts of palm or king oyster mushrooms also mimic the meaty bite of jackfruit, making them great plant-based alternatives. For an easy protein-packed twist, shredded tofu works wonderfully. It also blends seamlessly with the Indian spices, making this stir-fry a quick and satisfying option for any meal.

Why You’ll Love It

This simple yet satisfying dish is a must-try, whether you grew up eating Fanasachi Bhaji or are trying green jackfruit for the first time. Its hearty texture gives it a meaty feel, yet it’s completely plant-based.

Pair it with phulkas or enjoy it as part of a wholesome Maharashtrian meal, and let the comforting flavors take you straight to a cozy, home-cooked moment.

Fanasachi Bhaji (Indian Green Jackfruit Stir-Fry)

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• Author: Vasanti
• Yield: 3–4 servings 1x

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Description

A simple Maharashtrian-style spiced green jackfruit stir-fry—a hearty, plant-based and comforting meal.

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Ingredients

Units USM Scale 1/2x1x2x3x

• 1 lb (450 g) frozen green jackfruit chunks, thawed (see FAQs & Notes + Variations)
• 2 tbsp neutral cooking oil
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1/4 tsp asafetida
• 1 tsp turmeric
• salt
• 1/2 tsp sugar
• 1–2 dried Indian red chilies, broken into smaller pieces (optional)
• 1/4 cup raw blanched peanuts (optional)
• 1/4 cup water
• 2 tbsp grated coconut, fresh or frozen thawed, for garnishing
• 8–10 sprigs of fresh cilantro/coriander, finely chopped for garnishing

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Instructions

• Heat oil in a deep sauté pan over medium heat.
• Add in the mustard and cumin seeds along with the asafetida and turmeric.
• When the seeds splutter, add the green jackfruit.
• Season with salt and sugar.
• Add in the dried red chilies, peanuts and pour in the water.
• Give it a quick stir to combine everything well.
• Cover and cook for 10-15 minutes on medium-low heat, stirring once in a while to make sure it doesn’t stick to the bottom of the pan.
• Uncover and using the cooking spoon, check to make sure the jackfruit pieces are soft and tender. Also, try breaking larger chunks into smaller pieces with the cooking spoon, if you want.
• Garnish with fresh cilantro and grated coconut.
• Serve hot on the side of phulka rotis.