Fajeto (Gujarati Mango Kadhi)

Name: Fajeto (Gujarati Mango Kadhi)
Total time: 900 s
Yield: 2 persons
Cuisine: Indian
Ingredients: 2 ripe mango gotla (mango seed); 2 kokum; 1 tbsp jaggery; 1 tsp red chilli powder; 1/4 tsp turmeric powder; 2 cup water; As required Small piece ginger; As per taste Salt; For tempering :; 1 tbsp ghee; 1 tsp cumin seeds; 2 cloves; 1 small piece cinnamon; 7-8 curry leaves; 1 dry red chilli; For garnish:; 1 tbsp finely chopped coriander

Deepa Rupani @dollopsbydipa

અમદાવાદ

#mania
#cookpadindia
FAJETO

Summer is in full swing & so are Mangoes. Mango Mania is everywhere. Raw & ripe mangoes are consumed fully in every home in various dishes. Ripe mangoes are generally used to make aamras, milkshakes, puddings & other deserts & eaten wholly as well. We should consume ripe mangoes in moderate quantity, as it is heavy to digest. We, Gujaratis, make Fajeta from ripe mango seeds (gootli/ gotla). It is said that when we have aamras in meals, we should have Fajeta for better digestion.

#mania
#cookpadindia
FAJETO

Deepa Rupani @dollopsbydipa

અમદાવાદ

#mania
#cookpadindia
FAJETO

Saved

Ingredients

15 minutes

2 persons

2ripe mango gotla (mango seed)
2kokum
1 tbspjaggery
1 tspred chilli powder
1/4 tspturmeric powder
2cup water
As required Small piece ginger
As per taste Salt
For tempering :
1 tbspghee
1 tspcumin seeds
2cloves
1small piece cinnamon
7-8curry leaves
1dry red chilli
For garnish:
1 tbspfinely chopped coriander

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Steps

15 minutes

1

Soak gotla in water and remove all pulp with the help of hands and knife.
2

Blend this mixture in the smooth puree.
3

Heat ghee, add temering ingredients, and after few seconds add blended puree.
4

Add all spices, kokum, jaggery, and ginger. Bring it to a boil and let it boil for few minutes.
5

Garnish with coriander and serve hot.