Blogging Marathon# 63 -Journey through the cuisines: Day 6
Fajeto or mango kadhi is a very famous Gujarati recipe. But this recipe is not known as much amongst people from states except Gujarat. Neither is this one of the famous dishes like the dhoklas, theplas or patras from Gujarati kitchens that have made their way into commercial kitchens the world over.
The reason for this is probably the peculiar taste and flavor this dish has. What starts just like a Gujarati kadhi, takes a full turn when you add a cup full of ripe mango juice or aamras to it. Yes, that is how fajeto is made. Gujaratis are famous for having sweet food, and this dish takes sweetness to a different level altogether. But trust me when I say that this dish tastes awesome, especially with steamed rice.
Fajeto initially started as a simple way to use up all the mango pulp that was left in the peels and seeds of mangoes when preparing aamras. Families were big back then, and Sundays in summer would mean a meal of ras and roti. To make that quantity of ras, you are left with a ton of seeds and peels. Women would soak them in water to get most of the pulp out and then use that water to prepare the kadhi.
It is amazing that a humble beginning of this recipe led to people making ras specially to make fajeto. The mango adds a specific flavor to the kadhi but don't worry, it does not make the dish extremely sweet. Mostly because the sourness from the yogurt balances the sweetness. Try this summer special recipe from the kitchens of Gujarat and don't forget to come back tomorrow, a special dish from G awaits you!! Happy cooking.
Yogurt 1/2 cup
Chickpea Flour/ Besan 2 tbsp
Ripe Mango 1
Ginger 1 inch piece
Green Chilli 2
Salt and Water as required
Oil 1/2 tsp
Ghee 1/2 tsp
Mustard Seeds 1 tsp
Cumin Seeds 1 tsp
Curry Leaves 2-3
Dried Red chilli (borya marcha)
Asafoetida a pinch
Cilantro to garnish
In a bowl whisk the yogurt till smooth. Add a cup of water and mix well. Then, add the chickpea flour and transfer to a deep pan. Cut and puree the mango. You should have about 3/4 cup of mango puree. Store bought puree works too.
In a tempering pan, heat oil and ghee. Once hot, add the mustard seeds, let them pop. Then add asafoetida, cumin seeds dried red chilli and curry leaves. Once they splutter, pour it into the chickpea yogurt mixture. Add finely chopped green chilli, cloves, minced ginger and salt.
Bring the mixture to a boil. Once it boils, add the mango puree. Mix well and let it cook for a couple of minutes. If the yogurt is not sour, add some lemon juice. Adjust the salt and add sugar if the mango is not sweet.
Turn down the flame, top with cilantro and serve hot with steamed rice and roti.