Gujarati Fajeto Recipe | Ripe Mango Kadhi | Indian Mango Curry | Gujarati Cuisine
Gujarati Fajeto Recipe to make ripe mango kadhi, which is a sweet, sour & spicy yoghurt gravy prepared with mango pulp, yoghurt, chickpea flour & a few spices.
Servings: 3 to 4
Ingredients
- 1 Cup Mango pulp sweetened, fresh or canned
- ½ Cup Yogurt
- 2 Tablespoons Chickpea Flour besan
- For Tempering:
- 1 Tablespoon Ghee Clarified butter
- 1 teaspoon Cumin seeds
- 3 to 4 Cloves
- 1 Dry red chilli broken into two halves
- Few Curry leaves
- A generous pinch of ground asafoetida
- 1/2 teaspoon Red chilli powder
- 1 teaspoon Dry ginger powder Soonth
- ½ teaspoon of sugar or jaggery optional
- Salt and Water as required
- 2 Tablespoons finely chopped coriander for garnish
Instructions
- In a medium sized bowl, add mango pulp, yoghurt and chickpea flour.
- Whisk all the ingredients to a smooth mixture adding required water. There should not be any lumps.
- Heat ghee in a pan over medium heat. Add cumin seeds, cloves and dry red chilli.
- Once the cumin seeds start to turn brown, add curry leaves and asafoetida.
- Immediately pour in the mango pulp mixture.
- To this add red chilli powder, ginger powder and required salt.
- Mix well and allow it to boil for 10 to 12 minutes, stirring in between to avoid any lumps formation.
- Check the consistency of kadhi and you may add more water if the kadhi is too thick.
- Turn off the heat when the consistency of the kadhi is thick enough and when the raw smell of the ingredients disappear.
- Garnish with coriander just before serving.
Notes
1. Overripe mangoes work best for this recipe.
2. Proportions of mango pulp and yoghurt can vary.
3. You can also use buttermilk instead of yoghurt and adjust water accordingly.
4. Adjust sweetness and consistency to your preference.
5. If you do not like your kadhi too sweet, you can include a little raw mango pulp to make it a little sour and balance the sweetness.
6. Another variation could be to substitute red chilli powder with ginger and green chilli paste. In this case avoid dry ginger powder.
7. You may substitute ghee with oil, but traditionally recipe calls for ghee.
2. Proportions of mango pulp and yoghurt can vary.
3. You can also use buttermilk instead of yoghurt and adjust water accordingly.
4. Adjust sweetness and consistency to your preference.
5. If you do not like your kadhi too sweet, you can include a little raw mango pulp to make it a little sour and balance the sweetness.
6. Another variation could be to substitute red chilli powder with ginger and green chilli paste. In this case avoid dry ginger powder.
7. You may substitute ghee with oil, but traditionally recipe calls for ghee.