Fajeto

I never heard of Fajeto until a few years ago and everyone has a different idea of what it is. From my research Fajeto is made from the water used to wash the mango seed (Gotlo) of all the remaining pulp giving Fajeto a light mango taste. Here I have just used straight up fresh kesar mango pulp giving it a stronger mango taste and most likely called Paaki Keri ni Kadhi which translates to Ripe Mango Kadhi. Let me show you how I made this sweet and spicy Mango Kadhi.

Ingredients:

1/4 cup Greek yogurt

1/4 cup fresh mango pulp

1/4 tsp cumin powder

1 tsp besan/gram flour/chano no lot

1 tsp green masala (green chilli, ginger, garlic paste)

Salt to taste

Jaggery to taste (optional)

1/2 cup water

2-3 tsp melted ghee

1/2 tsp cumin seeds

1 dried red chilli

3 cloves

1 inch piece cinnamon stick

Curry leaves

Coriander leaves to garnish

Method In a bowl mix together the Greek yogurt, mango pulp, cumin powder, besan, green masala, salt and jaggery. Try to use fresh mango pulp. If you use the tinned kind don't add any jaggery as tinned mango pulp will be sweetened with sugar already.

Then add in the water and mix again until fully combined.

In a pan heat up the oil and once hot add in the cumin seeds. As they begin to brown and become fragrant add in the dried red chilli, clove, cinnamon stick and curry leaves. Sauté for a minute and add in the kadhi mixture.

Cook on medium heat by bringing this to a boil and allowing it to simmer for 5 minutes. Stir this continuously to stop it from splitting and add more water if necessary. Finish off by garnishing with coriander leaves and mixing these in.

This Mango Kadhi goes perfect with plain white rice. The mango pulp adds an interesting flavour to this kadhi dish. Definitely one to try if you have never had it before.

#gujarati #mango #kadhi