Fajeto-mango kadhi Recipe

Cooking Directions

• STEP 1.Peel and chop the ripe mangoes into small pieces.
• STEP 2.In a blender, blend the mango pieces with yogurt, ginger, green chili, and turmeric powder until smooth.
• STEP 3.Heat oil in a pan and add cumin seeds, mustard seeds, and fenugreek seeds. Let them splutter.
• STEP 4.Add the mango-yogurt mixture to the pan and stir well.
• STEP 5.Add water, salt, and sugar to the pan and let the kadhi simmer for 10-15 minutes.
• STEP 6.In a separate pan, heat ghee and add curry leaves and dried red chilies. Fry until fragrant.
• STEP 7.Pour the tempering over the kadhi and mix well.
• STEP 8.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• Choose ripe and sweet mangoes for the best flavor.
• Adjust the amount of green chili according to your spice preference.
• Make sure to blend the mango-yogurt mixture until smooth for a creamy texture.
• You can add a pinch of asafoetida (hing) for additional flavor.
• If the kadhi becomes too thick, you can add more water to adjust the consistency.

Storage and Serving

• Fajeto can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the kadhi on the stovetop or in the microwave before serving.
• Serve Fajeto as a main course with steamed rice or as a side dish with roti or paratha.
• Garnish with fresh coriander leaves and a squeeze of lemon juice for extra freshness.