Recipe: Fajeto

Also called Ras No Fajeto, it is very popular Gujarati Mango Kadhi. Made by mixing yogurt, besan (chickpea flour) and the Ras concoction derived from washing residue mango pulp from mango skins and seed.

Sanjeev Kapoor Khazana

1. Take 1 cup yogurt in a bowl. add 2 tbsp gram flour and salt to taste. whisk till smooth.

2. Heat 2 tbsps ghee in a deep pan, add 1 tsp mustard seeds and let them splutter. add 1 tsp cumin seeds and let them change colour.

3. Add 1/4 tsp hing / asafoetida and 1/2 tsp fenugreek seeds. mix and sauté for 30 seconds.

4. Add 1-2 chopped green chillies, 1 inch chopped ginger and 5-6 curry leaves. mix well and saute for 30 seconds.

5. Add 1/4 tsp red chilli powder, 1/4 tsp turmeric powder and mix. to this add the besan-yogurt mixture. rinse the bowl of yogurt with 2 cups of water and add to this mixture. let the mixture come to a boil and cook for 5-7 minutes, stirring occasionally.

6. Add mango pulp extarcted from 2 dasheri mangoes and mix well. adjust salt. cook for 5-7 minutes, stirring occasionally. take the pan off the heat.

7. For the tempering, heat remaining 1 tbsp ghee in a tempering pan, break and add 2 dried red chillies, remaining 1/4 tsp hing / asafoetida, 5-6 curry leaves and saute for 30 seconds. add the remaining 1/2 tsp cumin seeds and remaining 1/2 tsp mustard seeds and let them splutter. add the tempering to the fajeto.

8. Transfer into a serving bowl, garnish with coriander sprigs and serve hot.