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
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.
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.