Beat the Heat with this delicious sweet, spicy and tangy Fajeto… a Gujarati dish, prepared with Sun-kissed Ripe Alphonso Mango puree, curds and Bengal gram flour Tempered with Desi Ghee and spices.
Preparation Time: 10 minutes
Cooking Time: 10 t0 15 minutes
Ingredients and Quantity:
Ripe Alphonso Mango puree, fresh- ½ cup
Curds, whisked- 01 cup
Bengal Gram Flour (Besan)-01 tbsp.
Ginger paste- 01 tsp
Green chilli, slit- 01 no.
Turmeric- 1/4th tsp
Red Chilli powder- 1/4th tsp.
Salt- To taste
Water- 2 ½ cups
For the Tempering:
Desi Ghee- ¾ th tbsp.
Mustard Seeds- 3/4th tsp.
Cumin Seeds- ½ tsp.
Fenugreek seeds- 1/4th tsp.
Curry leaves- 01 sprig
Cinnamon stick, small- 02
Cloves- 02 (optional)
Red chilli powder- 01 tsp
(Round Red Chillies) Boriya Mirch- 04 nos.
Asafoetida- a pinch
For the Garnish:
Fresh Coriander leaves, finely chopped- 1/4th tbsp. (Optional)
Take whisked curd, besan in a bowl and whisk well. Add the Mango puree and whisk again. Now add water little at a time and whisk again , ensure that it is free from any lumps.
Heat this mixture in a heavy bottomed non-stick pan on a slow flame, stirring continuously. Add ginger paste and slit green chillies, let it simmer for 03 to 04 minutes. Add turmeric powder, red chilli powder and salt. Mix well and cook till it becomes thick in consistency.
Heat ghee in a small non-stick pan. Add mustard seeds, cumin seeds, fenugreek seeds and let them splutter. Add asafoetida, curry leaves, cinnamon sticks, Boriya Mirch . Switch off the flame add the red chilli powder mix well and pour the tempering over the prepared Kadhi.
Serve the Kadhi hot garnished with chopped coriander leaves.
Goes best with Rotlis and Steamed Rice.
- You may add a little grated Organic Jaggery to the Kadhi.