Fajeto is a yogurt and ripe mango puree based Guajarati recipe which is delicious in taste. This kadhi is tangy and sweet in taste which serves with rice and phulkas. This kadhi is very popular in mango season which cooked with sour curd and chickpea flour (besan). Traditionally fajeto recipe is hot drink based on yogurt and ripe mango.
This is completely no onion and no garlic recipe. If you want, you can add chopped onion while cooking. Adding chopped mango chunks enhance the taste of kadhi which goes well with boiled rice.
Gujarati kadhi is a Gujarati version of kadhi. It is a very popular Gujarati dish made from buttermilk or yogurt and gram flour. Kadhi is an essential part of Gujarati cuisine.
Kadhi has different varieties in India, due to which Gujarati kadhi is completely different from Sindhi Kadhi, Rajasthani Kadhi, Bohri Kadhi or a UP Kadhi except that all are yoghurt based (except sindhi kadhi which has a tamarind base). In Gujarat it’s served with khichdi or steamed rice.
Some more Kadhi Recipe:
Sattu ki Kadhi, Gujarati Kadhi Khichdi, Tamatar ki Kadhi, Dapka Kadhi, Palak ki Kadhi
Ingredients
1 Cup Sour Curd
1 Cup Ripe Mango Puree
3 Tbsp. Chickpea Flour/ Besan
2 Green Chilies
1 Tsp. Ginger Paste
2 Tbsp. Oil
Few Curry Leaves
2 Dry Red Chilies (Whole)
1/2 Tsp. Fenugreek Seeds
1/2 Tsp. Cumin Seeds
1/2 Tsp. Mustard Seeds
1/2 Tsp. Asafoetida
1/2 Tsp. Turmeric Powder
1/2 Tsp. Red Chili Powder
Salt to Taste
How to Make Gujarati Mango Kadhi Recipe:
Blend curd, besan, green chilies, ginger paste, turmeric powder, red chili powder and salt together till to smooth.
Heat the oil in a pan. When oil is hot enough, add mustard seeds, fenugreek seeds, cumin seeds, asafoetida, dry red chilies, curry leaves.
Add curd paste. Now add 3-4 cups of water with mango puree and mix well. Bring the kadhi to a boil and after one boil, reduce the flame. Let the kadhi cook for 30-35 minutes on low flame.
Now kadhi is ready. You can serve this mango kadhi with rice and chapatti.
Gujarati Mango Kadhi (Fajeto)
Ingredients
- 1 Cup Sour Curd
- 1 Cup Ripe Mango Puree
- 3 Tbsp. Chickpea Flour/ Besan
- 2 Green Chilies
- 1 Tsp. Ginger Paste
- 2 Tbsp. Oil
- Few Curry Leaves
- 2 Dry Red Chilies Whole
- 1/2 Tsp. Fenugreek Seeds
- 1/2 Tsp. Cumin Seeds
- 1/2 Tsp. Mustard Seeds
- 1/2 Tsp. Asafoetida
- 1/2 Tsp. Turmeric Powder
- 1/2 Tsp. Red Chili Powder
- Salt to Taste
Instructions
- Blend curd, besan, green chilies, ginger paste, turmeric powder, red chili powder and salt together till to smooth.
- Heat the oil in a pan.
- When oil is hot enough, add mustard seeds, fenugreek seeds, cumin seeds, asafoetida, dry red chilies, curry leaves.
- Add curd and besan mixture.
- Now add 3-4 cups of water with mango puree and mix well.
- Bring the kadhi to a boil and after one boil, reduce the flame.
- Let the kadhi cook for 30-35 minutes on low flame.
- Now kadhi is ready.
- You can serve this mango kadhi with rice and chapatti.
Simply Tadka is one place where I can show my passion for cooking and photography. My blog features easy and quick vegetarian recipes that don’t demand much time and effort. I loves experimenting and substitutes some of the ingredients that are not easily available in the kitchen. For more details Check here
Thank you for sharing that lovely food recipe.so yummy!! i love it! i ll definitely try it!!