Gujarati Fajeto | Ras No Fajeto | Ripe Mango Kadhi

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Fajeto is a famous curry recipe from the state of Gujarat. Made with a mixture of sour curd, gram flour and ripe mango puree, it is an ultimate delight loaded with tongue tickling "khatta-meetha" flavors that go oh so well with some plain steamed rice and papad on the side.

Traditionally, Fajeto is light on the palette and does not have any pakodas added to it, but me being a Punjabi, have added onion and spinach pakodas to the recipe for that extra zing; you are free to skip them altogether. Also, while making this kadhi make sure that the curd is really sour, if not so, it might result in a kadhi that is overly sweet which shall ruin all the taste.

Not to mention, if you are hosting a summer party and looking to add variety on your table, I promise this Gujarati Mango Kadhi would be show stopper with its unique and appetizing flavors. Do try it out!!

Off to the recipe below...




 Ingredients
For Kadhi
  • Sour curd - 2 cups
  • Mango puree - 1/2 to 3/4 cup
  • Water - 1 to 2 cup, depending on consistency you prefer
  • Besan - 3 to 4 tbsp
  • Haldi powder - 1/4 tsp
  • Fenugreek seeds (methi dana) - 1/2 tsp
  • Salt - as per taste

For pakoda
  • Finely chopped onions - 1 cup
  • Finely chopped spinach - 1/2 cup
  • Finely chopped green chilies - 1 to 2
  • Salt - as per taste
  • Red chili powder - 1 tsp
  • Anaardana powder - 1/2 tsp
  • Ajwain - 1/2 tsp
  • Haldi powder - 1/4 tsp
  • Kasoori methi crushed - 1 tsp
  • Besan - 3 to 4 tbsp
  • Water - 1 tbsp or as needed
  • Oil - for deep frying

 For tempering
  • Ghee - 1 tbsp
  • Dry whole red chili - 1
  • Jeera/cumin seeds - 1/2 tsp
  • Mustard seeds/rai - 1 tsp
  • Curry leaves - a few
  • Hing - 1/4 tsp
  • Red chili powder - 1 tsp







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Method

  1. Add curd, besan and mango puree to a blending jar.
  2. Blend it to make a smooth paste.
  3. Transfer the paste to a bowl. Add in water and haldi powder. Mix nicely until you get a homogeneous mixture.
  4. Take a thick bottomed saucepan or kadhai and transfer the mixture to the same. Add in the fenugreek seeds as well.
  5. Switch On the flame and keep stirring it for 5 to 10 minutes on low heat so that curd doesn't curdle.
  6. Let the kadhi cook for about 30 minutes on medium-low heat. Keep stirring it in between occasionally. You can also add some water in between if it gets very thick.
  7. While the kadhi is cooking, make the pakodas.
  8. In a bowl, mix all the ingredients for pakoda except oil and form a thick mixture.
  9. Heat oil in the kadhai.
  10. Shape out small lime size balls from the pakoda mixture and fry them until golden in medium hot oil.
  11. Transfer the pakodas to an absorbent paper.
  12.  By the time you make pakodas, kadhi would also have cooked. Season it with salt.
  13. Mix in the pakodas.
  14. For tempering, heat some ghee in a pan.
  15. Add in cumin and mustard seeds. As they splutter, switch off the heat and immediately add hing, curry leaves, whole red chili and red chili powder. Give a nice swirl and pour the tadka over the kadhi.
  16. Serve it hot with some steamed/boiled rice. 

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