Ansaphansa chi bhaji is an authentic sweet, sour and spicy dish from the Maharashtrian cuisine made with ripe pineapple, jackfruit and mangoes cooked in creamy delicious gravy.
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.
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. 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.
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.