Fajeto / Gujarati Ripe Mango Kadhi Recipe

Fajeto is a mango flavored kadhi from the Gujarati Cuisine. It is basically a ripe mango and yogurt based curry that is ghee tempered with basic spices to give a mildly sweet, tangy and hot dish. Fajeto is utterly delicious and tastes great with steamed rice. It is mostly served as a part of the Gujarati ras poori meal. Make this flavorful Summer special Fajeto while the mangoes are still in season.

I came to know about this dish recently when i saw posts from fellow bloggers about it. Mango flavored kadhi aroused my interest and i read more about this dish on the Internet. The recipe of Fajeto was a result of the need to use up the left over pulp on the mango seeds after making Aamras. Aamras is yet another mango delicacy where ripe mango pulp is flavored with saffron and cardamom. So the ladies of the family would wash the leftover mango seeds and peels(after making aamras) in water and use that water to make Fajeto. Now that Fajeto is a loved and popular dish by itself, it is made using ripe mango pulp.

Traditionally fajeto was made using Pairi variety of mangoes. Here i have used Kesar variety though. Even though , Fajeto has mango pulp, the sourness of the yogurt balances the sweetness of the mangoes and does not let it overcome the tangy taste of a typical kadhi. Gujarati people add sweetener to most of their dishes including soups and curries. Even in this mango kadhi little jaggery is added. I did not add it as my mango was sweet. You  can have this kadhi on its own as a soup or serve it with steamed rice. This is one of the easiest kadhi recipes. The kadhi is thinner in consistency than the Punjabi Kadhi and has a distinct flavor coming from the final ghee tempering, so do not skip that. Serve this flavorful Fajeto as a side dish for your summer party and awe your guests with yet another mango delicacy.

If you are a kadhi lover like me, do check out the following kadhi varieties from this blog.
Punjabi Kadhi Pakora, Maharashtrian Kadhi, Dubki Kadhi from Chattisgarh Cuisine.

Preparation Time: 5 minutes
Cooking Time: 20 minutes
Serves: 3-4

Ingredients :

• 1 cup sour curd
• 1 cup mango pulp
• 2 tablespoon chickpea flour/ Besan
• 1/2 inch ginger piece
• 2 green chilies
• Pinch of asafoetida / hing
• 1/4 teaspoon turmeric powder
• Salt to taste

To temper

• 1 tablespoon ghee
• 2 dry red chilies
• 1 sprig curry leaves
• 1/8 teaspoon fenugreek seeds/methi dana
• 1/4 teaspoon mustard seeds/ rai
• 1/4 teaspoon cumin seeds/ jeera

Method:

1. In a grinder jar add curd, ginger, green chilies, and chickpea flour. Pulse it until smooth. Transfer it to a thick bottom pan. 

2. Add asafoetida, turmeric powder and mango pulp to it. Give it a good mix. Now add 2 cups of water and stir everything very well. Add salt to taste and put on the heat. Allow the kadhi to cook for about 15-20 minutes on low to medium flame while stirring it intermittently.

3. Next in a small tadka pan, heat ghee. Add mustard seeds, followed by fenugreek seeds and cumin seeds. Let the seeds sizzle in ghee for few seconds. Next tip in curry leaves, and broken dry red chilies. Put off the flame after a few seconds.

4. Pour this tempering over the cooked kadhi and put off the flame. Delicious Fajeto is ready to serve.
It pairs well with chapati or steamed rice.

• Traditionally pairi mango variety is used to make Fajeto. I have made it with Kesar variety.
• Use sour yogurt to make this kadhi.
• I have not added jaggery in this recipe. If you wish you may add 1-2 teaspoon jaggery powder.
• I have garnished the fajeto with few chopped mango chunks. This is optional. You may garnish with fresh coriander leaves instead.
• If serving this Fajeto to kids, skip use of the green chilies.
• Fajeto is served with aamras poori but tastes great even with steamed rice. It can be had on its own as a soup.

Taking this Fajeto recipe to the #201th Foodie Monday Blog Hop where the theme for this week is #Jamva Chalo Ji. This is a Gujarati word which is a polite way to invite you to dine. This theme was suggested by Mayuri di who is a gujju herself. Mayuri di blogs at Mayuri,s Jikoni. Do check out her versatile blog for a wide variety of food recipes both Indian and International. I like her food styling, photography and writing style and also the exotic ingredients she uses in her cooking while she is travelling.

                                                          

As per the theme we had to cook any Gujarati dish. I love Gujarati food and have many Gujarati dishes on my blog. For this theme, first i thought of making Handvo but on the second second, i felt handvo can wait but not Fajeto. So while the markets are laden with the king of fruits , i chose to make this mango flavored kadhi dish. Do check out my fellow bloggers posts as well on this theme for some lovely Gujarati dishes.

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For more Gujarati recipes, do check out the following from this blog

• Khandvi

                       

• Kutchi Dabeli

                      

• Multigrain Methi Muthia

                        

• Dal Dhokli

                        

• Instant Khaman Dhokla

                        

• Undhiyu

                        

• Bhakarwadi