Fajeto-Ripe mango ni kadhi

Summer is here and I am back with recipe of  the summer.

Fajeto is a ripe mango and yogurt based gujarati kadhi. It tastes sweet, tangy, bit spicy. It pairs well with rice, bepadi roti, bharela gunda nu shak, aamras, moong dal, and dhokla. It is easy to make. This is  zero-waste dish as we end up using the entire mango after eating Aamras.

Generally consistency of Fajeto should be thicker than Gujarati dal. If mango is sweet, lemon juice can be added. If mango is less sweet,  mango pulp can be added.

Ingredients:

1 strained mango water/3/4 cup of mango pulp

2 cup water

1 cup buttermilk

1 tablespoon chick flour/besan

cumin seeds 1 teaspoon

turmeric powder 1/2 teaspoon

hing -pinch

clove 3-4

cinammon -1 small piece

1 dry red kashmiri chilli

jaggery-3-4 teaspoon

green chilli 2-3 finely chopped

curry leaves 8-10 leaves

lime juice of 1 lemon

ghee- 1 tablespoon

coriander for garnishing

salt to taste


Method: 

Take buttermilk, add besan and stir well so there is no lump in it. Take water and wash mango and squeeze out mango pulp from mango. Mix both and whisk well.

Take  a pan, boil this mixture on low flame and keep stirring. Add chilli, turmeric, clove, cinammon, salt and simmer well. Add jaggery. Allow to boil.

For tempering/tadka-heat ghee, add cumin seeds, hing, curry leaves. Let it splatter. Add this tadka to the liquid and mix well and allow to boil. adjust the seasoning as per taste. Add lemon juice if required. garnish with coriander leaves.

It can be taken along as soup/appetizer also.

Must try summer dish.


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