Recipe for Fajeto – Gujarati Mango Kadhi

Before the mango season says its final goodbyes for 2015, I want want want you to try this Gujarati Kadhi called Fajeto. I’m a big fan of Guju food (and I don’t mean the Rajdhani type thaalis). Basic homemade dal-bhaath-shaak-rotli, like they call it, meaning dal-rice-veggies-roti, is such a delight to the tastebuds. I love the mild sweetness in the dishes that comes from adding some sugar or jaggery, in the cuisine from some parts of Gujarat. It is said that it is used to balance the slight bitter taste from the hard water in these parts.

Recipe for Fajeto – Gujarati Mango Kadhi

Serves 4

Recipe for Fajeto - Gujarati Mango Kadhi

Before the mango season says its final goodbyes for 2015, I want want want you to try this Gujarati Kadhi called Fajeto. I'm a big fan of Guju food (and I don't mean the Rajdhani type thaalis). Basic homemade dal-bhaath-shaak-rotli, like they call it, meaning dal-rice-veggies-roti, is such a delight to the tastebuds. I love the mild sweetness in the dishes that comes from adding some sugar or jaggery, in the cuisine from some parts of Gujarat. It is said that it is used to balance the slight bitter taste from the hard water in these parts

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Cook Time 20 minutes mins

Total Time 20 minutes mins

Servings: 3 serving

Course: Side Dish

Cuisine: Indian

Ingredients Method

Ingredients

  

• 1 mango large ripe
• 1.5 cups yogurt
• 1 tbsp besan (gram flour)
• 1 tsp ginger grated
• 1 tsp green chillies finely chopped
• 2 tsps sugar
• 3/4 tsp salt
• 3 cloves
• 1 cinnamon piece
• 1/2 tsp cumin seeds
• 1 - 2 chillies dried red
• pinch asafoetida of

Method

 

1. Peel and slice the mango into large chunks.
2. Blend the mango, green chillies, ginger, besan and yogurt to a fine puree. Add this to a saucepan and start heating on a low flame, with constant stirring. Add the salt and sugar.
3. In a small tempering ladle, heat oil. Add the cloves, cinnamon, curry leaves, cumin seeds, red chillies and asafoetida. Once the spices puff up / crackle, add it to the simmering kadhi in the saucepan and allow to simmer on low flame with constant stirring for 3-4 minutes until the kadhi absorbs the flavours from the whole spices.
4. Remove from flame, cover and keep aside for 30 minutes or so,
5. Serve with steaming hot rice and ghee.