Recipe: Yummy Fajeto (Ripe Mango flavoured Kadhi)

Delicious, fresh and tasty.

Fajeto (Ripe Mango flavoured Kadhi). #fajeto #gujurati #ripemango #traditionaldish Fajeto or Mango Kadhi is a famous Gujarati dish made using yogurt, chickpea flour and ripe mangoes. Fajeto Recipe - Gujarati Ripe Mango Curry Recipe. Fajeto is a yogurt and ripe mango based curry that is tangy, hot, sweet and simply delicious.

Fajeto (Ripe Mango flavoured Kadhi)

The mango adds a distinct flavour to the kadhi, but. This kadhi is tangy and sweet in taste which serves with rice. Fajeto is a yogurt and ripe mango puree based Guajarati recipe which is delicious in taste. You can have Fajeto (Ripe Mango flavoured Kadhi) using 16 ingredients and 5 steps. Here is how you cook it.

Ingredients of Fajeto (Ripe Mango flavoured Kadhi)

  1. It's 2 cups of curd / yoghurt.
  2. Prepare 1 cup of water.
  3. You need 2 tsp of besan/ chickpeas flour.
  4. You need 1 of ripe kesar mango(Keri).
  5. You need For of tadka/ tempering:.
  6. You need 2 tsp of ghee.
  7. You need 2-3 of cloves.
  8. You need 1/2 tsp of fenugreek seeds.
  9. Prepare 1/2 tsp of mustard seeds.
  10. Prepare 6-8 of curry leaves.
  11. You need 1 of green chilli.
  12. Prepare 2 of dry round red chillies.
  13. You need 1 pinch of asafoetida/ hing.
  14. Prepare Other of ingredients:.
  15. Prepare 2 tsp of organic jaggery.
  16. Prepare to taste of Salt.

After making ras, you will have quite a few of mango seeds left. Of course you cannot squeeze all the pulp from the seeds. And no one wants to waste that So these mango seeds along with little extra mango pulp are used for making this ras no fajeto recipe. By looking at the ingredients list, you might.

Fajeto (Ripe Mango flavoured Kadhi) instructions

  1. Whisk curd and water to make buttermilk. Add besan and whisk again to smooth mixture. Pour in cooking pan. Keep it boiling, stirring constantly..
  2. Peel kesar mango,cut into pieces,and grind in mixer jar to make pulp. Keep aside..
  3. In tadka pan add heat ghee. Add cloves, fenugreek seeds, mustard seeds, as splutter,add green chillies pieces, dry red chillies, curry leaves and asafoetida. Off the flame. Pour this tadka on boiling kadhi.(dahi- besan mixture).Cook for few minutes..
  4. Add jaggery, salt and kesar mango pulp. Mix well and cook for 5 minutes on slow flame till done..
  5. Serve/ Relish Delicious Hot Fajeto/ Mango Kadhi with boiled rice..

A mango flavoured kadhi served with spicy pakoras in it. Maambazham (ripe mango) mor kuzhambu, beans usili, yellow pumpkin olan, pumpkin peel thogayal, keerai masiyal and rice I learnt from Bhatt that the origins of fajeto lie in the Jain community, which functions on the belief that nothing must go to waste. Learn how to make Mango Fajeto - Mango Kadhi Recipe by Chef Ruchi Bharani. Ras No Fajeto was born out of the Gujarati sense of thriftiness and frugality that pushed them to invent a dish that utilises even the last dregs of mango pulp left on the seeds and peels. That one was Fajeto, a Gujarati style kadhi where ripe mango is ground to a puree and added to buttermilk thickened with chick pea flour.