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.
Cuisines
Best for
Recipe
Ingredients
| 1 cup | jackfruit (raw, peeled and chopped) |
| 1 cup | cabbage, shredded |
| 1 tablespoon | coconut oil |
| 1 teaspoon | mustard seeds |
| 1 teaspoon | cumin seeds |
| 1 pinch | asafoetida |
| 2 tablespoons | grated coconut |
| 2 tablespoons | coriander leaves, chopped |
| 2 pieces | green chilies, slit |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 teaspoon | salt |
| — | 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.