Start by preparing the sour yogurt. Sometimes when the yogurt is old, it turns sour on its own. If not, then transfer 1 cup plain yogurt to a bowl, cover the bowl and leave it on the counter for 4-6 hours. It will turn slightly sour. Now use it to make fajeto.
If using mango pits, then add 2-3 of them in a bowl along with ½ cup water. Squeeze the pits using clean hands and take out as much pulp from them as possible. Set aside.
Add 1 cup sour yogurt, 2 tablespoon chickpea flour, ½ inch piece chopped ginger, and 2 whole green chilies to the small jar of a blender and blend to make a lump-free paste.
Heat 2 tablespoon vegetable oil in a pan.
When the oil is hot, add ½ teaspoon fenugreek seeds, ½ teaspoon mustard seeds, ½ teaspoon cumin seeds, and ¼ teaspoon asafoetida to the pan and let them crackle on medium heat for 3-4 seconds.
Add 2-3 whole dry red chilies and 10-12 curry leaves to the pan and fry for 2-3 seconds.
Now add the yogurt mixture that we made earlier to the pan. Add 3 cups of water, ½ teaspoon turmeric powder, salt to taste, and 1 cup mango puree to the pan.
You can add the pits with the squeezed pulp to the pan at this stage if you are using them.
Bring the kadhi to a boil on medium heat. Simmer the heat and let it cook for almost 20-25 minutes on low heat. Keep stirring at regular intervals. Once ready, remove the pan from heat.
For tempering, heat 1 tablespoon ghee in a small pan.
When the ghee is hot, add ¼ teaspoon fenugreek seeds, ¼ teaspoon mustard seeds, ¼ teaspoon cumin seeds, and 3-4 whole dry red chilies to the pan. Fry for 4-5 seconds on medium heat. Remove the pan from heat. Add ¼ teaspoon dry red chili powder.
Pour the tempering immediately over the cooked fajeto. If you don’t pour the tempering immediately after adding the red chili powder, the powder will burn and give a very foul taste to the kadhi. Mix the tempering well and serve fajeto with rice or phulka.
Some people don't add besan in fajeto. You can try it too.