Alphanso Mango 🥭 Kadhi With Steamed Rice (Fajeto)

Name: Alphanso Mango 🥭 Kadhi With Steamed Rice (Fajeto)
Total time: 2100 s
Yield: 3 people
Cuisine: Indian
Ingredients: 1 and 1/2 cup mango 🥭 pulp / Puréed 1; cup dahi; 2 and 1/2 cups of water; 1 tbs besan Salt to taste; 2 green chillies chopped; 1 tbs ghee; 1/2 tsp jeera/cumin seeds; 1/4 tsp Hing; 2 dry red chili 🌶️; 1/2 tsp red chilli powder; 6-7 curry leaves; Handful coriander leaves for garnish

Alka Bhandari @alka020567

#ID
#Detectives🕵️‍♂️ Mission 2

It tastes sweet, spicy, tangy and pairs really well with the rice. This Mango 🥭 Curry is so easy to make and tastes absolutely amazing.

#ID
#Detectives🕵️‍♂️ Mission 2

It tastes sweet, spicy, tangy and pairs really well with the rice. This Mango 🥭 Curry is so easy to make and tastes absolutely amazing.

Alka Bhandari @alka020567

#ID
#Detectives🕵️‍♂️ Mission 2

It tastes sweet, spicy, tangy and pairs really well with the rice. This Mango 🥭 Curry is so easy to make and tastes absolutely amazing.

#ID
#Detectives🕵️‍♂️ Mission 2

It tastes sweet, spicy, tangy and pairs really well with the rice. This Mango 🥭 Curry is so easy to make and tastes absolutely amazing.

Saved

Ingredients

30 -35 minutes

3 people

1 and 1/2 cup mango 🥭 pulp / Puréed 1
cupdahi
2 and 1/2 cups of water
1 tbsbesan Salt to taste
2green chillies chopped
For tadka ~
1 tbs ghee
1/2 tspjeera/cumin seeds
1/4 tspHing
2dry red chili 🌶️
1/2 tspred chilli powder
6-7curry leaves
Handfulcoriander leaves for garnish

Saved

Steps

30 -35 minutes

1

Mix the curd with mango pulp, besan, water and salt. Seive it
2
3

Pour the mixture into a Kadai and get it on heat. Bring it to a slow simmer and green chilies and the seed of the mango for more enhanced flavour.
4
5

Cook on slow to medium flam approx 10-12 minutes. Remove the seed let it cool down & squeeze in kadhi
6

Add Tadka of ghee, cumin seeds, dry red chilli, hing and Kashmiri Mirch powder.
7

Mix well and serve with steam rice 🍚

Saved

Cooksnaps

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Alka Bhandari @alka020567

on April 28, 2025 05:06

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