Kobi Phannas
Raw jackfruit curry — young green jackfruit cut into chunks, pressure-cooked until tender, and simmered in a freshly ground coconut-red chilli-coriander masala with a tempering of mustard seeds, curry leaves, and asafoetida in coconut oil. The jackfruit absorbs the coconut masala completely during cooking and develops a meaty, substantial texture; in Saraswat vegetarian meals it functions as the main protein equivalent. Made during the summer months when raw jackfruit is abundantly available along the Konkan coast; 'kobi' is jackfruit and 'phannas' refers to the jackfruit tree in Konkani. One of the most important vegetarian preparations in the Saraswat Brahmin kitchen alongside pathrode.
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Recipe
Ingredients
|
1 cup | Jackfruit , raw, peeled and chopped |
|
1 cup | Cabbage , shredded |
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1 tablespoon | Coconut oil |
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1 teaspoon | Mustard Seed |
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1 teaspoon | Cumin , seeds |
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1 pinch | Asafoetida |
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2 tablespoons | Coconut , grated |
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2 tablespoons | Cilantro , chopped |
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2 pieces | Green Chili , slit |
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1 teaspoon | Turmeric powder |
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1 teaspoon | Red chili powder |
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1 teaspoon | Salt |
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— | Water , as needed |
Instructions
- 1 Heat coconut oil in a pan over medium heat.
- 2 Add mustard seeds and cumin seeds; allow them to splutter.
- 3 Add a pinch of asafoetida and the slit green chilies; sauté for a few seconds.
- 4 Add the chopped jackfruit and shredded cabbage to the pan.
- 5 Stir in turmeric powder, red chili powder, and salt.
- 6 Mix well and add a little water to help cook the vegetables.
- 7 Cover and cook on low heat until the jackfruit and cabbage are tender.
- 8 Once cooked, add grated coconut and mix well.
- 9 Garnish with chopped coriander leaves before serving.
Tips
Ensure the jackfruit is young and tender for the best texture.