14/05/2026
= कटहल = फणस
Widely available as a seasonal bounty in . While the sweet, fruity part and the edible seeds are wonderful food options, the unripe jackfruit is also a great produce that is transformed into delicacies.
Cutting the unripe jackfruit open, picking out the useful part while chucking out the unusable part, is tricky. A sharp, big cutting knife, oil to grease the palms and the knife, and paper /plastic sheets to protect the base from spoiling from the sticky white sap of the jackfruit are the essential tools before one begins the “Cutting Jackfruit Mission”
Here’s presenting फणसाची भाजी, (कटहल की सब्जी), indigenous to the Brahmin community, especially from the Konkan belt of Maharashtra.
Made in its simplest form by retaining the natural taste and texture of the jackfruit, WITHOUT any overpowering additions like Ginger, Garlic, Onion, Tomato, Potato, Garam Masala etc.
Green chillies OR Dry Red Chillies OR Red Chilli Powder , OR all of this is different proportions, along with Salt & some Jaggery to balance the flavours. A generous amount of Oil + Hing + Rai Tadka does the real magic. 🪄✨(हिंग मोहरी ची फोडणी = asafoetida + Black mustard + Oil tempering) Along with the taste, the slightly chewy texture & the flavourful tadka make the dish stand out. The addition of one of these : Cashew, Beans, Brown Chana or Dried Black Peas complements the texture further 🤗 Finish it with fresh coconut, and this seasonal delight is ready to be served in its most Satvic yet extremely delicious form. 😋
There are multiple ways all over India to cook this Subzi. Which recipe are you trying this season? 😁
