Fajeto - Gujju Mango Kadhi

Its the season for Mangoes! I decided to make the famous Gujju Mango Kadhi, the Fajeto. Like in most things food, I tend to consult the expert, Tarla Dalal. Below is her recipe for Fajeto. I followed the recipe almost completely and it turned out to be great!

Preparation Time: 
Cooking Time: 
Makes 4 servings


To Be Mixed Together Into A Smooth Curd-mango Mixture
1/4 cup fresh mango pulp
1 cup curds (dahi)
1 tbsp besan (bengal gram flour)
1 tsp ginger-green chilli paste
1/4 tsp turmeric powder (haldi)
1 tbsp jaggery (gur)
salt to taste
2 cups water

Other Ingredients
2 sticks cinnamon (dalchini)
2 to 3 cloves (laung / lavang)
1/4 tsp dried ginger (soonth) powder
1 tbsp oil
3/4 tsp mustard (rai / sarson) powder
1/4 tsp cumin seeds (jeera)
2 to 3 small round red chillies (boriya mirch)
1/4 tsp asafoetida (hing)
6 to 8 curry leaves (kadi patta)

  • Combine the cinnamon, cloves and dry ginger powder and pound into a coarse powder using a mortar-pestle (khalbhatta). Keep aside.
  • Heat the oil in a deep pan and add the mustard seeds and cumin seeds.
  • When the seeds crackle, add the red chillies, asafoetida, curry leaves and the pounded spices. Sauté on a medium flame for 2 minutes.
  • Add the curd-mango mixture, mix well and simmer for 10 to 12 minutes, while stirring occasionally.
  • Serve hot with rotlis or rice.

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