how to make fajeto /Indian mango curry(Gujarati)

It’s the diversity of vegetarian dishes that makes Gujarati cuisine more enjoyable and prominent!the dominance of vegetarianism are due to Jain and Buddhist culture with no onion and garlic in their diet even root vegetables are the restricted one.Good number of the Gujarati food varieties are sattvic in nature,a sattvic diet means light and healthier combinations of dishes.Usually during summer the Gujarati diet make use of mangoes in most of their recipes till the season ends! and one of most famed dish done during summer is called fajeto.Fajeto is done with left over mangoes which have become over-ripe combined with curd or buttermilk.Most of Gujarati dishes are with a good dominance of sweetness and sourness and the spice level used during summers are very minimal.Fajeto curry goes well with rice and Indian roti’s.

how to make fajeto /Indian mango curry(Gujarati)

INGREDIENTS:

Mangoes – 1 cup(pulp alone)(grind it)
Butter milk – 21/2 cups
Salt to taste
Mustard seeds – 1tsp
Turmeric powder – 1 tsp
Gram flour/besan – 2-3 tsp
Ghee – 1 tbsp
Asafoetida – 1/2 tsp
Cumin seeds – 1 tsp
Green chillies – 2-3
Jaggery – 1tbsp
Red chillies – 1-2
Some curry leaves
Ginger – 1 inch piece
(mince ginger and green chillies together and keep)

METHOD:

BUTTERMILK AND MANGO PUREE

MINCED GINGER GREEN CHILLI

MIX BUTTERMILK,MANGO,SALT,TURMERIC,BESAN ALTOGETHER

WITHOUT LUMPS

IN A KADAI ADD GHEE MUSTARD AND CUMIN

ADD ASAFOETIDA

ADD RED CHILLIES AND CURRY LEAVES

ADD GINGER CHILLI MINCE

ADD BUTTERMILK MIX AND JAGGERY

LET IT BOIL TILL THICK

1.First keep ready with all the ingredients.
2.In a bowl mix butter milk,mango puree,salt,besan and turmeric powder beat well without lumps and keep ready.
3.Keep a kadai add ghee and when hot add mustard seeds,cumin,and then asafoetida.
4.When mustard seeds splutter add curry leaves and red chillies then ginger green chilli mixture and saute for some time.
5.Then add the buttermilk mixture to it and let it boil for some time,add jaggery to it.
6.When all the rawness goes and when thick switch off.
7.Can serve with roti’s and hot rice.

how to make fajeto /Indian mango curry(Gujarati)

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Total Time 25 minutes mins

Ingredients

  

• Mangoes - 1 cup pulp alone(grind it)
• Butter milk - 21/2 cups
• Salt to taste
• Mustard seeds - 1tsp
• Turmeric powder - 1 tsp
• Gram flour/besan - 2-3 tsp
• Ghee - 1 tbsp
• Asafoetida - 1/2 tsp
• Cumin seeds - 1 tsp
• Green chillies - 2-3
• Jaggery - 1tbsp
• Red chillies - 1-2
• Some curry leaves
• Ginger - 1 inch piece
• mince ginger and green chillies together and keep

Instructions

 

• First keep ready with all the ingredients.
• In a bowl mix butter milk,mango puree,salt,besan and turmeric powder beat well without lumps and keep ready.
• Keep a kadai add ghee and when hot add mustard seeds,cumin,and then asafoetida.
• When mustard seeds splutter add curry leaves and red chillies then ginger green chilli mixture and saute for some time.
• Then add the buttermilk mixture to it and let it boil for some time,add jaggery to it.
• When all the rawness goes and when thick switch off.
• Can serve with roti's and hot rice.
  

Notes

you can omit mustard when tempering by adding cumin alone.
over ripe mangoes does a good job for this kadhi/curry.
Even redchillies can be omitted its optional.
If you don't have buttermilk can dilute the curd and use.