Name: Fajeto (Gujarati Mango Kadhi) recipe by Drashti Dholakia at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3
Ingredients: ½ cup mango pulp (or pulp from 1 to 1.5 mangoes, depending on their size); ½ cup curd/dahi; 1 tablespoon chickpea flour/besan; 1.5 cups water; small piece of ginger, grated; ¼ teaspoon Turmeric powder; Salt to taste; Tempering and other ingredients; 1 Teaspoon oil; ½ teaspoon ghee/clarified butter; 1 broken dry red chilli, deseeded; ¼ teaspoon mustard seeds/rai; ½ teaspoon cumin seeds/jeera; few curry leaves/kadi patta; 1 green chilli, cut into 2 pieces; 2 cloves; Small Cinnamon stick; 4-5 fenugreek seeds/methi seeds; ¼ teaspoon asafoetida/hing; ½ teaspoon jaggery

ABOUT Fajeto (Gujarati Mango Kadhi) RECIPE

Fajeto is a traditional gujarati kadhi with an addition of ripe mango pulp. The basic concept behind this dish is to prevent any wastage of the mango pulp. Yes…you heard it right. So, traditionally for making this recipe mango seeds (gotla in gujarati) are soaked in a bowl of water and all the excess pulp that is stuck around it is collected. That collected pulp is then used to make fajeto. Fajeto has a mild flavour and sweetness of mangoes and tanginess of curd. It is then flavoured with jeera, curry leaves and other basic spices. Enjoy this yummy Mango Kadhi with steamed rice or vegetable khichdi.

Ingredients Serving: 3

½ cup mango pulp (or pulp from 1 to 1.5 mangoes, depending on their size)
½ cup curd/dahi
1 tablespoon chickpea flour/besan
1.5 cups water
small piece of ginger, grated
¼ teaspoon Turmeric powder
Salt to taste
Tempering and other ingredients
1 Teaspoon oil
½ teaspoon ghee/clarified butter
1 broken dry red chilli, deseeded
¼ teaspoon mustard seeds/rai
½ teaspoon cumin seeds/jeera
few curry leaves/kadi patta
1 green chilli, cut into 2 pieces
2 cloves
Small Cinnamon stick
4-5 fenugreek seeds/methi seeds
¼ teaspoon asafoetida/hing
½ teaspoon jaggery

Instructions

In a bowl, combine curd and besan. Whisk well so that no lumps remain.
Now add mango pulp, grated ginger, salt and turmeric powder. Again whisk well to get a smooth mixture adding water gradually. Keep the mixture aside.
In a pan, heat oil and ghee on a medium heat. Add dry red chilli and mustard seeds. Once the seeds crackle, add cloves, cinnamon stick, fenugreek seeds and cumin seeds.
When cumin seeds splutter, add hing, curry leaves and green chilli. At this time if you feel that the heat is too high, you can reduce the flame to low or switch it off.
Mix everything well and immediately add the curd-besan-mango pulp mixture.
Mix well and cook for 5-6 minutes, stirring in between.
Now add jaggery, mix and simmer for another 5 minutes. At this stage, you may adjust the salt level.
Serve this Mango Kadhi or Fajeto hot with Vegetable Khichdi, Vegetable Pulao or Puris/Parathas.

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