Ansa-Phansachi Bhaaji (Pineapple Jack fruit Curry)

Ansa-Phansachi Bhaaji is a popular GSB (Saraswat Brahmin) delicacy, a curry made with fresh tropical fruits like Pineapple, Ripe Jackfruit and Mango. This is not the authentic traditional recipe as the traditional recipe is made from raw jackfruit. I have also given a twist by adding Cashew nuts to this curry. I hope you will like this modified version of Ansa-Phansachi Bhaaji. 

Servings: 3-4 people
Approx. Time: 20 min

Ingredients:
For Coconut Paste:
1 cup fresh scrapped Coconut
2-3 Red Chillies
1 tspn Coriander Seeds (Dhana)
7-8 Black Pepper pods

For Ansa-Phansachi Bhaaji:
1 cup fresh Pineapple cubes (Ananas)
1 cup chopped ripe Jackfruit Pods (Phansache Garey)
1 cup fresh Mango pulp 
1/2 cup fresh Mango cubes
1 tspn Oil
1/2 tspn Black Mustard seeds 
5-6 Fenugreek Seeds (Methi)
A pinch of Asafoetida (Hing)
1 Cup Coconut Paste (as above)
1/2 cup Water (or as required)
1/2 cup Cashews (soaked in water)
1 tbspn Jaggery
Salt to taste

Method:

To make Coconut Paste:

Dry roast Red Chillies, Coriander Seeds and Black Pepper Pods in a pan for 3-4 minutes till the ingredients starts releasing aroma. Allow it to cool for some time. In a grinder take scrapped Coconut, toasted Red Chillies, toasted Coriander Seeds and toasted Black Pepper pods and add some water to it. Make smooth fine paste of it and set it aside for using it in the Curry.

To make Ansa-Phansachi Bhaaji:

Heat Oil in a non-stick Pan. Add Black Mustard Seeds, Fenugreek Seeds and Asafoetida in the oil and allow it to splutter. Then add Pineapple Cubes and chopped Jackfruit Pods in the pan. Saute it for 2 minutes. Then add the ground Coconut paste into the pan and mix. Add half a cup of water and let it cook for 5-8 minutes on medium flame. Then add the soaked Cashewnuts and Mango pulp into it. Simmer it for a while. Add some water if required to adjust the consistency. Then add Salt and Jaggery and mix. Check the seasoning. At the end add Mango pieces and simmer for a while. Serve hot with Wheat Roti or Puri. 

Notes:

1. You may use whole Raival Mangoes (a small sized mango variety) instead of Mango cubes of bigger mangoes as used in the traditional recipe. 

2. One cup of Mango pulp and 1/2 cup Mango cubes requires 2 large sized Alphanso Mangoes

3. The seeds are to be removed from the Jackfruit Pods.

4. In traditional recipe, raw Jackfruit is used along with Pods.

5. Some people also use Goda Masala, turmeric powder, curry leaves in this Curry.

Stepwise Pictures:

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Ambat Batata

Ambat Batata literally means Tangy Potato. This is again a GSB (Saraswat Brahmin) recipe that is made during festivities. This recipe can be made in two to three different ways or methods. The given recipe has been taken from an old book that belongs to my late grandmother. My friend told me that in GSB households they keep more sauce / gravy, however since my source recipe was silent on the quantity of water, my curry became a bit dry. 

Servings: Approx. 3-4 people
Time: Approx. 45 mins including cooking time

Ingredients:
For the Paste:
1 and half cup fresh scrapped Coconut
1 tspn Mustard Seeds
1/4 tspn Fenugreek Seeds
3-4 dried Red Chillies
1 tspn Tamarind Pulp
1/4 cup water (Approx.)

For the Curry:
1 tbspn Coconut Oil
1/2 tspn Mustard Seeds
8-10 Nos. Fenugreek Seeds
1/4 tspn Asafoetida (Hing)
1/2 tspn Turmeric Powder
8-10 Curry leaves
5 medium sized Potatoes, cut into wedges
Paste, as above
Water, as required
Salt to taste
1 tspn Jaggery
1/2 cup chopped Coriander leaves

For Garnishing:
Fresh Scrapped Coconut
Chopped Coriander leaves

Pre-preparation:
Remove peel of potatoes and soak it in water.  Cut it into wedges. Keep it in water till actual usage. 

Method:

To make Paste:

Mix scrapped Coconut, Mustard Seeds, Fenugreek Seeds, Red Chillies, Tamarind Pulp and water in Mixer Jar and blend it into a smooth paste.Add some water if required and set it aside for using it in the Curry.

To make Curry:

Heat Coconut oil in a pan. Add the Mustard Seeds, Fenugreek Seeds, Asafoetida, Turmeric Powder and Curry leaves. Once the tempering starts popping, add the potato wedges and saute. Then mix in the Coconut paste, Salt and saute. Add enough water to cook the potatoes by covering the pan. Cook it for 20-30 minutes or till the potatoes are completely cooked. At this stage, add some water if required. Check the seasoning and add Jaggery. Simmer it for a while. Finish it with chopped Coriander leaves.

Garnish the Curry with fresh scrapped Coconut and chopped Coriander leaves. Serve hot with Roti.

Notes:

1. You may dry roast the Fenugreek Seeds, Mustard Seeds and Red Chillies to make the sauce more aromatic.

2. Instead of raw potatoes, you may use pressure cooked potatoes to save time. 

3. In GSB homes, the consistency of Ambat Batata is kept as thin. So you may adjust the water accordingly.

Stepwise Pictures:

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