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Author anubond101 Yield No Value
Published Aug 28, 2012 Cooking Time 25 Minutes
Recipe Type Veg-Main Preparation Time 10 Minutes
Ingredient Other Standing Time 25 Minutes
Description: Ansa Phansachi bhaaji is a popular Maharashtrian delicacy cooked combined with ripe jackfruit, pineapple and mango together added to some aromatic and simple spices giving a flavourful taste. Goes well with poori, bhakri, chapatti etc.


Ingredient Name Quantity Unit
Whole Red Chillies 10-12 Numbers
Goda Masala 1 Teaspoons
Garam Masala Powder 1 Teaspoons
Turmeric Powder 1/2 Teaspoons
Hing (asafoetida) Pinch
Curry Leaves few Springs
Cumin Seeds 1/2 Teaspoons
Mustard Seeds 1/4 Teaspoons
Oil 2 Tablespoons
Ripe Mangoes 1 Cup
Ripe Jackfruit 1 Cup
Ripe Pineapple 1 Cup
Fresh Coconut 1/2 Numbers
Salt To Taste
Water As Needed
Mango Pulp 2 Tablespoons


  1. Heat 2 tbsp oil in a pan and when it gets hot enough, add mustard seeds. When the mustard seeds crackle, add cumin seeds, curry leaves, hing, turmeric powder, garam masala, goda masala. 
  2. Take about 10-12 whole red chillies and ½ coconut and make a fine paste of this and add to the above mixture. Cook over a slow flame till oil oozes out in the sides. 
  3. Add salt and mix well. When the masala is nicely cooked and the raw flavours are gone, then add the pineapple and jackfruit pieces, mix and then add about a cup of water, cover and cook on a slow flame for 5 minutes or until they become soft. 
  4. Add ripe mango pieces and mix. Add 2 tbsp of crushed mango pulp and mix well and cook for another 1-2 minutes and the dish is ready to be served.

Recipe Tips

Adjust the consistency by adding very little water. If the dish is sour, then add little jaggery for sweetness.
Posted Aug 28, 2012

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