Monday, December 1, 2014
Sprouts play a vital role in Maharashtrian Cuisine. We either make Usals (the stir fries made using only sprouts), curries, or add it as an appendage to the main vegetable. This partnership definitely boosts the health quotient by adding a good amount of proteins, vitamin B and fiber.
Fanasachi bhaaji (raw jackfruit) is often paired with kala vatana, brown chickpeas or vaal/bitter field beans. Therre is an elaborate process to sprout and peel these bitter field beans. I generally sprout them in a big quantity and then store them in separate containers in the freezer. I store bigger amount in one container for making birde or usal and a small amount is kept to add it to the padwal, tondli or fanas/jackfruit
Fanasachi Bhaaji (with vaal/daalimbya)
Jackfruit with Bitter Field Beans
1 can raw jackfruit [20 oz. by weight, 10 oz. drained]
1/3 cup vaal sprouts
salt to taste
1/2 tsp. jaggery
1/2 tbsp. coconut oil
1/2 tsp. mustard seeds
1/2 tsp. turmeric powder
1/4 tsp. asafetida
4-5 cloves garlic, smashed
3-4 red chilies, halved
1/4 cup finely chopped onion
1/4 cup freshly scraped coconut
1/2 tsp. freshly ground black pepper
1. Drain and Rinse jackfruit. Chop to bite sized pieces.
2. Heat oil in a saucepan or kadhai.
3. Add mustard seeds, asafetida, turmeric powder, garlic and chilies. As they sizzle, add onion. Sauté till it's soft.
4. Add vaal sprouts and 1 tbsp. water. Mix. Cover and let it cook till vaal is semi cooked.
5. Add jackfruit, salt and jaggery. Cover and let it cook till vaal is cooked.
6. Stir in coconut-black pepper mixture.
7. Mix well. Cover and let it cook for another 2-3 minutes.
1. Increase the amount of black pepper powder per your preference.
2. Garlic cloves are smashed but still are kept whole.
3. Use any of your choice but coconut oil works the best.