Fajeto - Mango Ras Kadhi
Fajeto is a dish born out of sense of thriftiness and ingenuity, its perfectexample of sustainable cooking. Hot and tangy creamy brothy Kadhi sweetenedwith ripe mango and jaggery. Serve it with rice and accompniments for a perfect sunday meal.
Servings: 4 servings
Ingredients
Base
- ½ cup plain yogurt
- 3/4 cup mango pulp
- 1 tbsp chickpea flour
- 1 inch piece ginger grated
- 1 tsp green chili finely chopped
- 1 tbsp jaggery or sugar
Tempering
- Salt to taste
- 1 tbsp ghee
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- Pinch of asafoetida do not use if making gluten free
- 1-2 dry red chilies
- 4-5 curry leaves
- 1 small cinnamon stick
- 1-2 cloves
- 1/4 tsp kashmiri red chili powder, for color purposes
- Lemon and Cilantro to garnish
Instructions
- Take plain yogurt and add in the chickpea flour and whisk it well until there are no lumps. Add thick mango pulp as well. Stir well. Add the ginger, chili paste and about 1 cup of water and whisk again. You can also use a hand blender if needed.
- Transfer the yogurt-mango mixture to the pot. Add sugar and salt. Stir everything well.
- Heat some ghee/oil in a tadka pan/pot on medium flame. Once the ghee is hot enough, add the whole spices starting with mustard seeds, once they start sizzling add in the cumin seeds, dried chilies, curry leaves, cloves and asafetida. Give it a quick stir. Remove it from heat before it burns the spices. Add this tadka to the simmering yogurt mango mixture.
- Let the mixture simmer and then come to a boil over a low flame for about 10-15 minutes. Do not move away from it as it will bubble up like milk. Keep stirring. Gradually, it will start to thicken up. Chickpea flour tends to thicken anything.
- Once it reaches a soupy but not too thick or too thin consistency- remove it from the flame. Stir in the lemon juice and garnish it with cilantro.
- Serve it immediately with rice.
Notes
- Once it cools down, it will thicken more. You can always adjust it by adding a little bit of water to thin it out if that occurs.
This dish is supposed to be slightly sweet and at the same time tangy. If you wish, you can remove the cloves, curry leaves, peppercorns, and red chilies before serving. - You can use sweetness depending on the mangoes you use. If you use jaggery the color might be slightly darker. Overall, dish should have perfect balance of sweet and sour.
- Same way consistency should be medium thick, not too thin or too thick. If it thickens up too much, you can always dilute more water and thin it out.