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.
Ingredients
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
FOR TEMPERING:
- 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
Instructions
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.
Notes
- 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.