Gujrati Special Fajeto (Mango kadhi)

Name: Gujrati Special Fajeto (Mango kadhi)
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 4 mango pits(keri na gotla)/ 1 cup mango puree; 3/4 cup sour curd; 2 tablespoons besan / chickpea flour; 2 tablespoons ghee / oil; 1/2 teaspoon cumin seeds; 1/2 teaspoon mustard seeds; 1/4 teaspoon fenugreek seeds; 1 pinch asafoetida; 2 cloves; 1 piece cinnamon; 1 red chilli; 1 spring Curry leaves; 1/4 teaspoon Turmeric powder; 1/4 teaspoon red chilli powder; 1 teaspoon salt (as per taste); 1 tablespoons jaggery; 2 cup water (as needed); 1 teaspoon garam masala; 1 tablespoons coriander leaves chopped

Keshma Raichura @Keshmaraichura_1104

Dwarka ,Gujrat -361335

#CA2025
#authentic
#cookpad_in
Fajeto is a delicious ripe mango kadhi made in Gujarat. It is This recipe uses mango puree, yogurt and chickpea flour base, along with a beautiful tempering of ghee, whole spices, aromatics and curry leaves.
This Gujarati mango kadhi is popular amongst Gujarati Jains and Vaishnav families. This recipe is usually made on the same day when Aamras is made. You have lot of mango pits with pulp on them left from making Aamras. So, to use those mango pits this Ras no Fajeto is made.

Keshma Raichura @Keshmaraichura_1104

Dwarka ,Gujrat -361335

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Ingredients

30 minutes

4 servings

4mango pits(keri na gotla)/ 1 cup mango puree
3/4 cupsour curd
2 tablespoonsbesan / chickpea flour
2 tablespoonsghee / oil
1/2 teaspooncumin seeds
1/2 teaspoonmustard seeds
1/4 teaspoonfenugreek seeds
1 pinchasafoetida
2cloves
1 piececinnamon
1red chilli
1spring Curry leaves
1/4 teaspoonTurmeric powder
1/4 teaspoonred chilli powder
1 teaspoonsalt (as per taste)
1 tablespoonsjaggery
2 cupwater (as needed)
1 teaspoongaram masala
1 tablespoonscoriander leaves chopped

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Steps

30 minutes

1

If you are using the mango pits(keri gotla) and, then let them soak in 1 cup of water for 15-20 mins.Now with clean hands, squeeze out the pulp from the pits, and add set it aside.if using mango puree,take it into mixing bowl.
2

To the mixing bowl To a mixing bowl add 1 cup of mango puree, ¾th cup sour yogurt, and 2 tablespoons of besan. Mix it using a whisk or a hand blender into a lump free batter.
3

To this add, 1 cup of water and whisk again. Set it aside.
4

Heat ghee in a pan on medium flame. Add mustard seeds and cumin seeds. Let them crackle. Now add asafetida, cloves, small cinnamon stick, and dried red chilies. Add curry leaves. Let them saute for few seconds. Add turmeric and red chilli powder. Mix it well and turn the flame to low.
5

Now add prepared mango,yogurt, besan mix.Stir it, and add 1 more cup of water. Skip adding water, if you are adding water from the pulp extracted from the mango pits.
6

Now add salt, and jaggery. Keep stirring it continuously for 5-7 minutes on medium low flame, to make sure the yogurt doesn't curdle. Add garam masala and mix.
7

Once the kadhi comes to a rolling boil, add finely chopped coriander. And stir again. Mango kadhi or Fajeto is ready. Serve hot with Rice and Roti.