Mango Kadhi or Fajeto is a Gujarati dish made using yogurt, chickpea flour and ripe mangoes. It was traditionally made using the seed of ripe mangoes to utilise all the pulp that is attached to it after we eat it. It can be relished with a bowl of steamed rice on the side. Here is how to make Fajeto or Mango Kadhi.
Mango Kadhi or Fajeto is a Gujarati dish made with yogurt and chickpea flour. In order to make this dish, pulp of ripe mango is added to it to give a sweet taste to this otherwise tangy disht.
You may be skeptical on how the sweet taste of Mango goes with the tanginess of the kadhi, but be assured, the outcome is a delight to eat. We enjoyed this Mango Kadhi with steamed rice and phulke.
For summer parties, you could easily prepare Fajeto and serve it to your guests to bring in some variety on the table. Also, I have observed that the guests are always open about savouring different cuisines.
Hence, once in a while, do try to make dishes of various cuisines such as Mango Kadhi (popular dish of Gujarati cuisine), Katachi Amti (popular dish of Maharashtrian cuisine) or Coconut Rice (popular dish of South Indian cuisine).
You can add fried besan pakodi, boondi etc in this kadhi as well. Try adding veggies like fried brinjal, fried okra or mix veg like Mix Veg Kadhi in this one too.
For this month make a multi-cuisine meal plan and surprise your loved ones! Do include this yummy Fajeto as well because mangoes are available in abundance these days. So, take a note of this quick recipe and let me know your feedback for the same.
In earlier days, fajeto was made using the pulp attached to the seeds of mangoes after we eat it. The idea was to not waste any bit of this lovely fruit. I have made the recipe from the pulp for the convenience of process and also for the fact that my husband loves to suck the guthali or the seed and we never have any thing go waste.
Mango Kadhi or Fajeto is a Gujarati dish made using yogurt, chickpea flour and ripe mangoes. It can be relished with a bowl of steamed rice on the side.
- 1 cup Sour curd
- 2 tbsp Chickpea flour / Besan
- 1/2 inch Ginger
- 2 Green chilli
- 2 tbsp Oil
- 1/2 tsp Fenugreek / Methi seeds
- 1/2 tsp Mustard / Sarson seeds
- 1/2 tsp Cumin / Zeera seeds
- 1/4 tsp Asafoetida / Heeng
- 2-3 Dry red chilies
- 10-12 Curry leaves
- 1/2 tsp Turmeric powder
- Salt to taste
- 1 cup Mango puree
- 1 tbsp Ghee
- 1/4 tsp Fenugreek / Methi seeds
- 1/4 tsp Mustard / Sarson seeds
- 1/4 tsp Cumin / Zeera seeds
- 3-4 Dry red chilies
- 1/4 tsp Red chilli powder
- Blend chickpea flour, curd, ginger and green chilies in a blender to make a lump free paste.
- Heat oil in a pan.
- When the oil is hot, add fenugreek seeds, mustard seeds, cumin seeds and asafoetida.
- Add dry red chilies and curry leaves.
- Now add the curd paste.
- Add 3 cups of water, turmeric powder, salt and mango puree.
- Bring the kadhi to a boil.
- Simmer the heat and let the Kadhi cook for almost 20-25 minutes on low heat.
- For tempering
- Heat ghee in a small pan.
- When the ghee is hot, add fenugreek seeds, mustard seeds, cumin seeds and dry red chilies.
- Fry for 10 seconds.
- Remove the pan from heat.
- Add dry red chili powder.
- Pour the tempering over the cooked kadhi.
- Serve the kadhi with rice or Phulke
Are you making this recipe? I LOVE to see your creations so snap a photo and tag Whiskaffair on Instagram with the hashtag #Whiskaffair and please give a star rating below ★. You can follow me on Facebook, Twitter, Pinterest and Instagram for more such easy recipes.