Sunday, 24 October 2010


Fajeto/ Mango kadhi

This is authentic Gujarati dish. We made this specially during mango season. This can be made from left over mango liquid we get from washing up of mango skin and stone while making aam ras.

You can also use mango pulp and mix it with water.

Mango pulp: 1/2 cup
Water: 1 cup
Green chillies: 2-3
Ginger: 1inch

Yogurt: 1/4 cup
Gram flour/ Besan: 1 table spoon
Jaggery: 1-2inch (depending on your taste)

Taste to taste
Red chili powder: 1 tea spoon
Turmeric powder:1/2 tea spoon

For tempering / tadka:
Mustard seeds: 1/2 tea spoon
Cloves: 2-3
Curry leaves: handful
Asafoetida: 1/4 tea spoon
Oil: 1 table spoon

Mix pulp and water together. Add Chili and ginger paste to it.
Mix yogurt, gram flour and jaggary together and blend it.

Mix mango pulp with yogurt mix and add salt, red chili, turmeric and heat it on low flame.
While the mixture boils, prepare for tempering.

Add 1 table spoon of oil in small round vessel. Add mustard seeds and clove. Let it splutter. Add curry leaves and finally asafoetida.
Add the tempering to Fajeto.

Allow 1 to 2 boil and you will notice the entire mixture turns thick.
Serve hot and enjoy with roti, sabzi and rice.

1 comment:

  1. This looks so interesting Manisha. I am looking forward to trying this at home :)


Please leave me some comments, your feedback is much appreciated and anticipated.