Fajeto or ras to fajeto as it is addressed is a mango flavored Gujarati kadhi. Yogurt whisked with mango pulp and gram flour is tempered with spices like cinnamon, ginger powder, cloves etc and served with hot puris. Mango season in Gujarati homes means mangoes for lunch breakfast and dinner and may be in between for snacks too. When I first heard of this dish, I was very skeptical ( I hate sweet flavors in main course, especially with rice) but the taste won me over. Mango kadhi might not sound appetizing if you are not a mango lover but if you like Gujarati food, this dish is worth a try.
The richer the aroma of mangoes, the flavorful fajeto you will have. Ratnagiri or alphonso are the best choices for this kadhi.if you want to add more flavor you can replace the water in buttermilk with the water from mangoes (from peels and stone). You can adjust the sugar in this dish depending on the sweetness of mango pulp and as per taste. You can even replace sugar with jaggery. For the pulp, I would recommend a thick and strained pulp.
The dry spices especially ginger powder (saunth) complements the mango flavor very well. Try not leaving that out if you are short of ingredients. You can use oil instead of ghee for the tempering. Some people roast and powder the cinnamon, cloves, and dry ginger, but I like the taste with whole spices (I can take them out once I have the desired flavor).
While fajeto can be eaten with rice too, I love it with hot puris.
- 5 cup butter milk (1/2cup yogurt+1 cup water)
- 1/2 tbsb gram flour (besan) besan
- 1/4 cup mango pulp
- 2-3 pinches turmeric
- 1/2 tsp red chilli powder
- 1 tsp sugar
- Salt to taste
- 1 tbsp ghee
- ¼ tsp mustard and cumin seeds
- 1 dry red chilli
- 1 green chilli
- 4 cloves
- 1 piece of cinnamon
- 1/4 tsp dry ginger powder (saunth)
- 8-10 curry leaves
- 1 inch piece of ginger grated
Combine the ingredients for fajeta in a bowl and whisk well. Make sure there are no lumps. Keep aside.
Heat ghee in a kadhai or thick bottomed pan. Add cumin and mustard seeds. Once the seeds crackle, add the curry leaves, dry red chilli, green chilli, cloves, cinnamon, ginger powder, and grated ginger. Sauté for 5-10 seconds. Add the yogurt mix and continue stirring till the mixture comes to a boil. You can do this on high flame too. Once the fajeta comes to boil, reduce the flame and cook it for 2-3 minutes. Serve hot with puri or rice.