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Fajeto

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Ingredients

Adjust Servings:
2 Mangoes
1.5 tsp Besan
1/2 Curd
1 slice Jeera
200g Mustard Seeds
Green Curry Leaves
Ginger Shredded / Ginger Dry Powder
1/2 tsp Turmeric Powder
1 tsp Kashmiri Red Chili Powder
Salt
Jaggery Piece or Little Sugar
Few drops Fresh Lemon

Fajeto

Features:
  • Gluten Free
  • Spicy
  • Vegan
  • 15 min
  • Serves 3
  • Hard

Ingredients

  • 2 Mangoes
  • 1.5 tsp Besan
  • 1/2 Curd
  • 1 slice Jeera
  • 200g Mustard Seeds
  • Green Curry Leaves
  • Ginger Shredded / Ginger Dry Powder
  • 1/2 tsp Turmeric Powder
  • 1 tsp Kashmiri Red Chili Powder
  • Salt
  • Jaggery Piece or Little Sugar
  • Few drops Fresh Lemon

About

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Fajeto is a traditional Gujarati dish from the western part of India. It’s a flavorful and tangy curry made from ripe mangoes, curd, and spices. Fajeto is often served as a side dish with rice or as an accompaniment to other main courses. Fajeto is a nutritious dish, with mangoes providing vitamins like vitamin A and vitamin C. Curd is a good source of calcium and probiotics.

Steps

1
Done

Take left 2 over mango skin and soak in water and press out all the mango pulp.
Strain the water so all roughages are removed.
Add 2 spoon of mango pulp.
Mix well.
2
Done

Add 1.5 tsp besan and1/2 cup curd.
Mix well so that there are no lumps left.
The mixer in which you had mango pulp; add some water there too (like I said never waste a single drop mango).
3
Done

Add little oil in a deep pan; keep pan on slow flame.
Add cumin seeds and mustard seeds and wait for them to crackle.
Add fresh green curry leaves.
Add little piece of ginger shredded; alternatively, you can also add dry ginger powder - gives great flavour.
Add 1/2 tsp turmeric powder and 1 tsp Kashmiri Red Chili powder.
Mix everything.
4
Done

Add water (which we had in the mixer in which mango pulp was made) to ensure masalas don’t get burnt
Add little salt.
Now add the mango pulp curd besan mixture.
Keep stirring it - if you feel it’s thick, add little water.
5
Done

Add a piece of jaggery (or little sugar if you don’t have jaggery) as Fajeto is sour, spicy, sweet in taste.
Keep cooking at medium flame else curd will get split in fajeto.
Once you get a boil; fajeto is ready.
6
Done

Add a few drops of lemon (you can add raw mango pieces too) it will enhance the flavour.
Garnish with Kadi Patta.
Serve Fajeto with Rice and if you make yellow dry moong dal; it’s a perfect combination.

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