Ingredients
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4 Mangoes(For Fajeto)
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1 cup Water
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1/2 cup Curd (Dahi)
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2 Tbsp Gram Flour (Besan)
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1/4 cup Aamras (optional)
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Salt to taste
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2 Tsp Oil
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Pinch of Asafoetida Powder (Hing)
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1/2 Tsp Turmeric Powder (Haldi)
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1/2 Tsp Red Chilli Powder
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Few Curry Leaves
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1 small piece of Jaggery (Gud)
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Soaked Moong Dal(For Moong ki Chooti Dal)
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1/2 cup Water
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Salt as per taste
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Pinch of Turmeric Powder (Haldi)
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1 Tbsp Oil
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Asafoetida Powder (Hing) and Red Chilli Powder
About
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Fajeto is a traditional Gujarati dish made by taking out the leftover pulp from mango skin and its seed-stone(leftover after making Aamras) – showcasing our belief in using every part of the mango. The process involves washing the skin and seed with water to remove any remaining pulp, resulting in a flavorful and unique dish that is a perfect balance of sweet and tangy.
On the other hand, Moong Chooti Dal is a simple yet delicious dish made by boiling moong dal with basic masalas and tadka until dry. It is a comforting, nutritious and high protein accompaniment that pairs well with roti or rice and this flavorful Mango Kadi (Fajeto).
Steps
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1
Done
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Boil mango skins and seeds in 1 cup water, squeeze out pulp, and strain the water. |
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2
Done
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Combine strained mango water with 1/2 cup yogurt, 2 tbsp besan (gram flour), 1/4 cup aamras, and salt to taste. Adjust consistency with water if needed. |
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3
Done
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Heat 2 tsp oil in a pan, add 1 tsp rai (mustard seeds), 1 tsp jeera (cumin seeds), 1/2 tsp methi dana (fenugreek seeds), a pinch of hing (asafoetida), 1/2 tsp haldi (turmeric), 1/2 tsp red chilli powder, and a few curry leaves. |
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4
Done
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Add mango and besan mixture to the tadka. Stir well. Add a small piece of gud (jaggery) and cook until it boils. |
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5
Done
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Cook soaked moong dal with 1/2 cup water, salt, and a pinch of haldi until soft. Remove excess water and dry out. |
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6
Done
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Heat 1 tbsp oil, add hing and red chilli powder. Pour over cooked dal and mix well. Cook until water evaporates. |
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7
Done
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Enjoy Mango Fajeto with Moong ki Chooti Dal and rice. |
