Fajeto – Gujarati Indian Mango Kadhi
Fajeto – Gujarati Indian Mango Kadhi
Fajeto is similar to traditional Gujarati Kadhi made with yoghurt and chickpea flour but with a sweet twist of mangoes. The sweetness of mangoes when combines with the tanginess of kadhi, the outcome is a treat to relish. Fajeto is sweet, sour, spicy and tangy all at the same time and is a must try!
Ingredients:
- 1 cup mango puree
- 1 cup yoghurt (preferably sour)
- 2 tablespoons gram flour (besan)
- 2 green chillies
- ¾ th tb sp ginger
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1 /2 tsp fenugreek seeds
- 1/4 tsp asafoetida (hing)
- 10 – 12 curry leaves
- 2 tb sp vegetable oil
- Salt to taste
- Water as required.
Instructions
- Peel and cut the mango into small pieces and blend into a smooth puree. Set aside. Choose the Best Ripe Mangoes from Our Shop for Making Mango Puree
- In a jar blender add yoghurt, gram flour, green chillies, ginger, turmeric powder, and salt until well combined. Set aside.
- Heat oil in a pan and add mustard seeds and cumin seeds, asafoetida (hing), fenugreek seeds and curry leaves to the pan. Sauté for a few seconds and let them crackle.
- Pour the yoghurt and gram flour mixture, mango puree into the pan and stir well to combine. Cook the mixture on low heat, stirring continuously to prevent lumps.
- Add 2 to 3 cups of water to the mixture.
- Bring a boil to the mixture and then let it simmer on low heat for at least 25 to 30 minutes, stirring occasionally to prevent sticking to the bottom.
Tempering (tadka)
In a separate small pan, heat 1 tb sp ghee for tempering. Add 1/4th tsp mustard seeds, 1/4th tsp cumin seeds, 1/4th tsp fenugreek seeds and 3 to 4 whole dry red chillies and let them crackle. Remove from heat and add 1/4th tsp red chilli powder and pour immediately on the simmering fajeto and mix well. Garnish it with chopped coriander leaves for added freshness.
Tip:
Fajeto goes well with simple steamed rice, zeera rice or Gujarati Khichdi. Can also be served with roti or phulka along with any sabzi.