Fajeto | Gujarati Mango Kadhi
EVENT: SHHH COOKING SECRETLY
THEME: MANGO MANIA
RECIPE: FAJETO | GUJARATI MANGO KADHI
Fajeto | Gujarati Mango Kadhi or mango curry is a delicious, sweet, tangy and spicy mango and yogurt curry. In fact, Fajeto is often made along with aamras. Also, aamras or thick mango puree or pulp is often enjoyed as a part of a thali. Usually, Shaaks or sabjis, poori or rotli, a farsan/farsans, plain rice, a dry lentil preparation and kadhi are prepared to go with aamras. Instead of plain kadhi, fajeto is prepared.
In regards to fajeto, I feel the recipe probably came about as a way of not wasting any bit of the tasty and sweet mango when in season. In fact, I remember after cutting the mangoes into halves, my mum would rub it over hessian or burlap cloth. Actually, hessian would be tied on top of the pan. Then, the mango pieces would be rubbed over it to produce a thick pulp. And the mango seed or stone with still bits of flesh was put into the simmering kadhi. In addition, a bit of the mango pulp is added for more flavour.
A Bit About The Group:
In brief, every month a new theme is chosen by members. Then, the participants are paired up. In turn, they give each other 2 secret ingredients to use in their recipe which is prepared fitting the theme.
As soon as their dish is ready, the photo is shared on our Facebook group. Then, other participants try and guess the secret ingredients. Towards the end of the month the recipe is shared on the group. Additionally, members get to know each other and interact with them.
This Month’s Theme
In brief, this month was my turn to choose the theme. Being mango season in India, I suggested MANGO MANIA. Although, getting mango in Magog is a little challenging, luckily I got some Mexican ones. In general they obviously cannot be compared to the Indian Alphonso or Kenyan Apple Mango, but was perfect for my dish.
My Partner This Month
Once again, I was without a partner because of the odd number of participants. Fortunately, Seema who blogs at Mildly Indian volunteered to give me my two secret ingredients. Her other partner is Anu. This means that I didn’t have to give her any ingredients as Anu would do that. I got yogurt and chilli from her. Intially, with those two ingredients, I thought of mango chaas .But, remembered that I don’t have my favourite FAJETO recipe on the blog. Therefore, decided to prepare my favoruite for the Mango Mania theme.
In fact, you may want to check out Seema’s Maanga Parippu Curry recipe, where she has used raw mango, moringa leaves and moong dal to prepare a delicious curry to go with rice.
Some Important Tips To Preparing Fajeto |Gujarati Mango Kadhi
- Fajeto is a yogurt based curry. It is important to keep stirring the curry or kadhi till it comes to a gentle simmer. If you don’t, then the yogurt will curdle and kadhi will not have the homogeneous consistency.
- Specifically, Mango Puree should not be fibrous. If it is strain it in a sieve before adding to the kadhi.
- Never cook kadhi on high heat and should not be allowed to come to a rolling boil. Gentle simmering is the best.
- Addition of jaggery – add according to how sweet the mango puree is. You want a good balance of the sweet and tangy flavour.
- If you have any leftover kadhi, you can add mango puree to make it into a fajeto.
- Fajeto is best enjoyed with plain rice. To go with the fajeto and rice make a dry lentil/legume/dal preparation like mag ni chutti dar.
- As a matter of fact, simple spices like fresh ginger, green chillis are used to flavour the kadhi. We don’t add any garam masala powder. Whole spices like cinnamon, cloves, dry red chilli and pepper are added for the subtle flavours.
SOME MORE MANGO RECIPES THAT YOU MAY ENJOY:
INGREDIENTS REQUIRED FOR FAJETO | GUJARATI MANGO KADHI
- Sweet Mango Puree – fresh mango puree is the best. It has to be thick. Do not use mango juice for this recipe.
- Plain Yogurt – homemade or ready made. Must be plain. For a creamy kadhi, use the measured amount of yogurt. I prefer using full fat yogurt.
- Mango Seeds – if you’ve used ripe mangoes for the pulp or puree, then don’t throw away the seeds.
- Water – normal drinking water
- Salt – add according to your taste
- Fenugreek Seeds – methi dana. For tempering and to add to the kadhi while it cooks.
- Turmeric Powder – haldi, hardar. Normally, Gujaratis don’t add too much haldi to the kadhi.
- Fresh Ginger – peeled and grated or minced.
- Green Chillis – minced. Add according to your taste.
- Chickpea Flour – chana no lot, besan, chane ka atta. Used to thicken the kadhi.
- Jaggery – add according to how sweet the mango puree or pulp is.
- Ghee – for tempering.
- Curry Leaves – 1 sprig is enough.
- Dried Red Chilli Whole – for tempering
- Cloves – a few for tempering.
- Cinnamon – 1″ stick for tempering.
- Black Pepper Corns – for tempering.
- Cumin Seeds – jeera, jiru. For tempering and to add to the kadhi while it cooks.
- Mustard Seeds – rai. For tempering.
- Asafoetida – hing, for tempering. For gluten free fajeto, don’t add asafoetida as it contains wheat or look for pure asafoetida.
- Fresh Coriander – for garnishing. Chop with the tender stems.
WATCH HOW TO MAKE FAJETO | GUJARATI MANGO KADHI
FAJETO | GUJARATI MANGO KADHI
FOR THE FAJETO |KADHI
- 1 cup sweet mango pulp
- 4 cups water
- 3 tbsp chickpea flour
- 1 -1¼ tsp salt
- 3-4 mango seeds optional
- ⅛ tsp turmeric powder
- ¼ tsp fenugreek seeds
- ¼ tsp cumin seeds
- 1 -2 tbsp jaggery powder
- 1 tsp green chilli paste
- 1 tsp ginger paste
- 2-3 tbsp fresh coriander chopped
- 1 tbsp ghee
- 1 inch cinnamon stick
- 4-6 cloves
- 8 peppercorns
- 1 whole dried red chilli
- 1 sprig curry leaves
- ¼ tsp fenugreek seeds
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- ⅛ tsp asafoetida
PREPARATION OF FAJETO | GUJARATI MANGO KADHI
- If you have cut fresh ripe mangoes to make the aam ras or mango pulp, then allow the seeds to soak in 4 cups of water for 15 -20 minutes.
- Wash the seeds in the water by squeezing it in your hand. That way remaining pulp will come off the seeds.
- Alternately, you can add the seeds to the simmering kadhi.
- Add salt, yogurt , mango pulp and chickpea flour to the water.
- Whisk it till the mixture is smooth and no flour lumps are left.
- Add the mixture to a deep saucepan. Put it over medium heat.
- Add fenugreek, cumin seeds, ginger and chilli pastes. Mix well.
- Keep stirring the mixture continuously till it becomes hot.
- Keep stirring for a further 5-7 minutes. This way the yogurt will not curdle and the chickpea flour gets cooked. At the same time, the consistency of the kadhi will thicken.
- Lower the heat. Add the mango seeds if using any.
- Taste the fajeto and accordingly add jaggery powder.
- Allow the fajeto to simmer over low heat for 5-7 minutes, stirring frequently.
- It should become thick and creamy, much like a thick soup.
PREPARATION OF THE TEMPERING:
- While the fajeto is simmering over low heat, prepare the tempering or vaghar.
- Heat ghee in a small pan over medium heat.
- Add cinnamon stick, cloves, peppercorns and fenugreek seeds.
- As soon as the spices begin to sizzle, add mustard and cumin seeds.
- Then add the asafoetida, red chilli and the curry leaves.
- Mix a bit.
- Immediately add the tempering or vaghar to the fajeto.
- Add chopped coriander, mix and fajeto is ready to be served with some rice.
- Wash the mango seeds in the measured water. Use this to prepare the kadhi.
- Or you can directly add the seeds to the simmering kadhi or fajeto.
- Make sure you use ripe mango pulp.
- Use plain full fat or semi fat plain yogurt for a creamy consistency.
- You must keep stirring the mixture till it becomes hot and begins to simmer if you don't want the yogurt to curdle.
- Serve fajeto with plain rice and dry lentil preparation.
- Can use leftover kadhi to make fajeto. Heat the kadhi with the mango pulp and seeds.
PIN FOR LATER:
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