It is tangy, hot, sweet and simply delicious. I sometimes wonder if delicious is enough to describe this dish. Usually, Fajeto is made on the same day when Aamras / Keri No Ras is made. After making ras, you will have quite a few of mango seeds left. You cannot squeeze all the pulp from seeds and no one wants to waste. So these seeds along with some mango pulp are used for making Fajeto / Mango Kadhi. But I haven’t added seeds in my Fajeto this time. If you have any leftover seeds, you can add while making it and remove the seeds once Fajeto is boiled. This method gives extra flavor.
The sweetness of the mango and sourness from the curd / Yogurt, tempering of whole spices, all blends together in a magical way. You must try it once. This Fajeto goes very well with rice, puri-ras, or chapati.
How to Make Fajeto?
Making Fajeto is pretty easy.
In a big Mixing bowl, take curd and besan. Whisk well. Add 1 cup of water and prepare a lump-free mixture. In a pan, heat ghee. Add cinnamon, clove, red dried chilies, cumin seeds, and hing. Saute them for few seconds. Add prepared curd mixture. Mix well. Now add mango pulp, 3 cups of water and salt. Stir well. Let it boil for 5 minutes. Add a pinch of chili powder, green chopped chilies, and jaggery. Mix very well. Let it boil for another 10 minutes over medium heat. Add some more water if needed. And Fajeto is ready. That simple!! Garnish it with cilantro and serve it with hot White rice.
Please do check out my other type of kadhi recipes like… Bhinda ni kadhi / Okra kadhi jaiselmeri chane Gujarati kadhi This post has been updated. It was first published in 2017.
