Fajeto

5 from 3 votes

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Course: Main Course

Cuisine: Gujarati, Indian

Keyword: Gujarati Recipes, Mango Recipes, Summer Recipes

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: Servings

Calories: 234kcal

Author: Aayushi Patel

Get Recipe Ingredients

If you are using the mango pits and, then let them soak in 1.5 cups of water for 15-20 mins.
Now with clean hands, squeeze out the pulp from the pits, and add set it aside. You can also add the pit directly in the kadhi along with mango puree.
I am using 1 cup of mango puree, to make this kadhi.
To a mixing bowl add 1 cup of mango puree, ¾th cup sour yogurt, and 2 tablespoons of besan. Mix it using a whisk or a hand blender into a lump free batter.
To this add, 1 cup of water and whisk again. Set it aside.
In a heavy bottom pot, add ghee on medium low flame.
Once the ghee is hot, add mustard seeds and let them start to crackle
Now add the cumin seeds, asafetida, cloves, small cinnamon stick, and dried red chilies.
Let the cumin seeds splutter, and add ginger and green chili paste, along with curry leaves. Give it a good mix, and add turmeric and Kashmiri red chili powder.
Mix well, and turn the flame to low.
Now add the prepared mango, yogurt and besan mix.
Stir it, and add 1 more cup of water. Skip adding water, if you are adding water from the pulp extracted from the mango pits.
Now add salt, and jaggery. Keep stirring it continuously for 5-7 minutes on medium low flame, to make sure the yogurt doesn't curdle.
After 7 minutes mark, stir the mango kadhi every 45 seconds, and bring it to a rolling boil. This will take upto 15 minutes.
Once the kadhi comes to a rolling boil, add finely chopped cilantro. And stir again.
Serve hot with rice, bateta nu shaak, lachko dal and papad.

Use ripe mangoes.
You can use leftover kadhi to make fajeto or aam ki kadhi. Simply add mango puree to the leftover kadhi and bring it to a simmer.
You can add boondi, or besan fritters as we do in Punjabi Kadhi.
Add a tadka of ghee, cumin seeds, red chili powder and green chilies, on top if you are serving it for guests.
I am using only mango pulp for the recipe. I usually make mango puree and keep it handy, so I can whip mango recipes easily.