Fajeto or Gujarati Mango Kadhi is one of my favorite savoury dishes made with Mangoes. The sweetness of mangoes perfectly balanced with spice and sour of kadhi.
I love using ripe mangoes in savoury dishes and this Gujarati Mango Kadhi is my favourite one of the lot. The sweet mango balances the spice from chillies and sourness of curd perfectly.
Actually, I haven’t always liked it. While growing up, sweetness in savoury dishes wasn’t what we ate at home. I hardly ate Gujarati food apart from dhokhla and farsan. The other dishes from Gujarat were too sweet for all of us. I only started eating dishes with slight sweetness only later in life. And then it was a slow, deep love.
I started liking Gujarati, food from Karnataka and I think it all happened after I love Thai food. I appreciated the depth slight sweetness brings to the dishes. And this dish is the perfect example of that. So let’s get to the recipe now. Make it and tell me how delicious it is.
Fajeto | Gujarati Mango Kadhi
- 1 cup dahi sour curd
- 2 tbsp besan chickpea flour
- 1/2 inch ginger
- 2 green chilly
- 2 tbsp mustard oil
- 1/2 tsp mustard seeds
- 1/2 tsp methi seeds
- 1/2 tsp cumin seeds
- 1/4 tsp hing
- 2-3 dry red chillies
- 10-12 leaves Curry 1 sprig
- 1/2 tsp turmeric powder
- 3/4 cup Mango Puree ripe
- 3 cups water
- Salt to taste
- For tempering:
- 1/4 tsp methi seeds
- 1/4 tsp mustard seeds
- 1/4 tsp cumin seeds
- 3-4 dry red chilly
- 1/4 tsp red chilli powder
- 1 tbsp ghee
- If you have some good mangoes in hand, then just remove the peel and seed and blend the pulp to get a puree.
- Take dahi, besan, ginger and green chilly in a blender and blend until you get a lumpfree paste.
- In a kadhai, heat the oil and add all the spices and heat on a medium high flame, just keep it from burning.
- Once the spices start to sputter add the dahi-besan paste, mango puree, water and salt.
- Mix well and let it come to a boil.
- At this point the kadhi is very thin in consistency and in order to thicken, let it boil over for about 15-20 mins.
- Keep stirring it at intervals in order to keep it from burning.
- Once you like the consistency it is at, turn of the flame and keep it aside.
- Now for the tempering, heat ghee in a small saucepan, add the spices, let it sputter, turn off the heat and then add the chilly powder as it can burn if added over heat.
- Pour the tempering over the kadhi and serve with hot parathas, rice. Enjoy!