Fajeto, Mango Kadhi, or Aam Ki Kadhi is a Gujarati dish made using yogurt, chickpea flour, and ripe mangoes. It was traditionally made using the seed of ripe mangoes to utilize all the pulp that is attached to it after we eat it.
About This Recipe
Mango Kadhi or as it is popularly called ‘Fajeto’ is a Gujarati dish made with yogurt, mango pulp, and chickpea flour. It is very similar to the good old Gujarati Kadhi, but has a twist of mangoes. In order to make this dish, the pulp of ripe mango is added to it to give a sweet taste to this otherwise tangy dish.
You may be skeptical about how the sweet taste of Mango goes with the tanginess of the kadhi, but be assured, the outcome is a delight to eat. For summer parties, you could easily prepare Fajeto and serve it to your guests to bring in some variety on the table.
You can add fried Besan Pakodi, Boondi, etc, in this Kadhi as well. Try adding veggies like fried brinjal, fried okra, or mix vegetables just like my other favorite, Mix Veg Kadhi.
In earlier days, Fajeto was made using the pulp attached to the seeds of mangoes after most of the pulp was removed from it. The idea was to not waste any bit of this lovely fruit.
Yogurt and Besan – These two ingredients are the base of any kadhi recipe. Here, also we will use these ingredients to make the base and give it a twist of mangoes.
Mangoes – This is the ingredient that makes Fajeto different from the classic Kadhi. I have used mango puree, but you can even use the Guthali or the seed to maximize the flavor. You can use any Mango of your choice. I use Kesar mangoes to make this Kadhi, as it gives the best taste.
Other Ingredients – Other than these three main ingredients, I have used ginger, green chillies, fenugreek seeds, mustard seeds, cumin seeds, curry leaves, dry red chillies, turmeric powder, salt, and asafoetida. Green Chillies are a must to add some spiciness to this rather sweet mixture.
Tempering – The tadka added to this mixture of yogurt, besan, and mango mixture adds a delicious flavor and take this dish a top-notch higher. For Tadka, we will need oil, fenugreek seeds, mustard seeds, cumin seeds, dry red chillies, and red chilli powder.
Step By Step Recipe
Blend chickpea flour, curd, ginger, and green chilies in a blender to make a lump-free paste.
Blend until it is lump free
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
Frequently Asked Questions
Just add in the leftover Mango Guthli (seed) in a bowl of water and squeeze it until the remaining pulp comes out. Add this pulpy water in the kadhi along with some more mango pulp in the yogurt and besan mixture to make this Kadhi.
You can also serve it along with Roti/Tawa Paratha with a side of any everyday dry Sabzi.
As this recipe uses Curd, it is not advisable to store it for more than one day. Store it for a day in an airtight container in the fridge. To reheat, add it in the pan with a little water and let it come to a boil. Serve hot.
- 1 cup Sour curd
- 2 tbsp Chickpea flour / Besan
- ½ inch Ginger
- 2 Green chilli
- 2 tbsp Oil
- ½ tsp Fenugreek / Methi seeds
- ½ tsp Mustard / Sarson seeds
- ½ tsp Cumin / Zeera seeds
- ¼ tsp Asafoetida / Heeng
- 2-3 Dry red chilies
- 10-12 Curry leaves
- ½ tsp Turmeric powder
- Salt to taste
- 1 cup Mango puree
- 1 tbsp Ghee
- ¼ tsp Fenugreek / Methi seeds
- ¼ tsp Mustard / Sarson seeds
- ¼ tsp Cumin / Zeera seeds
- 3-4 Dry red chilies
- ¼ 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