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Fajeto | Gujarati Mango Kadhi

Course Main Course, Main Dish
Cuisine gujarati, Indian


  • 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:

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!
Tried this recipe?Let us know how it was!