Fajeto (Gujarati Mango Kadhi) | How to make Fajeto (Gujarati Mango Kadhi)

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ByDrashti Dholakia
Created on 25th May 2017
  • Fajeto (Gujarati Mango Kadhi), How to make Fajeto (Gujarati Mango Kadhi)
Fajeto (Gujarati Mango Kadhi)by Drashti Dholakia
  • Fajeto (Gujarati Mango Kadhi) | How to make Fajeto (Gujarati Mango Kadhi) (4 likes)

  • 0 reviews
    Rate It!
  • By Drashti Dholakia
    Created on 25th May 2017

About Fajeto (Gujarati Mango Kadhi)

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.

Fajeto (Gujarati Mango Kadhi) is an aromatic, flavorful and delicious dish which is very much popular in Gujarat. The name itself get juices flowing in your mouth and this dish has a heavenly experience in every bite. When Fajeto (Gujarati Mango Kadhi) is cooked perfectly it can turn into a dish beyond excellence. It is a recipe of delight which no one can resist. You can try this amazing Fajeto (Gujarati Mango Kadhi) at the restaurants and you can also prepare it at your home. People of different region prepare this dish differently according to their own taste. This quick and easy recipe requires only 10.0 for the preparation and 20.0 to cook it perfectly. On the Better Butter website, you can find the recipe of Fajeto (Gujarati Mango Kadhi) by Drashti Dholakia in step by step with pictures so you can easily learn how to cook the perfect Fajeto (Gujarati Mango Kadhi) at your home without any difficulties. Fajeto (Gujarati Mango Kadhi) is one of the representative dishes of Gujarat which you can serve in any special occasions.

  • Prep Time10mins
  • Cook Time20mins
  • Serves3People
Fajeto (Gujarati Mango Kadhi)

Ingredients to make Fajeto (Gujarati Mango Kadhi)

  • 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

How to make Fajeto (Gujarati Mango Kadhi)

  1. In a bowl, combine curd and besan. Whisk well so that no lumps remain.
  2. 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.
  3. 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.
  4. 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.
  5. Mix everything well and immediately add the curd-besan-mango pulp mixture.
  6. Mix well and cook for 5-6 minutes, stirring in between.
  7. Now add jaggery, mix and simmer for another 5 minutes. At this stage, you may adjust the salt level.
  8. Serve this Mango Kadhi or Fajeto hot with Vegetable Khichdi, Vegetable Pulao or Puris/Parathas.

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