Fajeto-mango kadhi Recipe

Fajeto is a traditional Gujarati dish made with ripe mangoes and yogurt. It is a tangy and flavorful kadhi that is perfect for hot summer days. The sweetness of the mangoes balances out the tanginess of the yogurt, creating a delicious and refreshing dish. Fajeto is typically served with steamed rice or roti and can be enjoyed as a main course or as a side dish.

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Vegdiet
15minstotal
5minsPrep
10minsCook
15m.total
5m.Prep
10m.Cook
Fajeto-mango kadhi
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ingredients serve

Ingredients for Fajeto-mango kadhi Recipe

  • 0.33 Ripe Mangoes, Peeled And Chopped
  • 0.17 cup Yogurt
  • 0.17 teaspoon Ginger, Grated
  • 0.17 Green Chili, Chopped
  • 0.08 teaspoon Turmeric Powder
  • 0.33 tablespoon Oil
  • 0.17 teaspoon Cumin Seeds
  • 0.17 teaspoon Mustard Seeds
  • 0.08 teaspoon Fenugreek Seeds
  • 0.33 cup Water
  • As required Salt To Taste
  • 0.17 teaspoon Sugar
  • 0.17 tablespoon Ghee
  • 1.50 Y Leaves
  • 0.33 Dried Red Chilies
  • as per your need Fresh Coriander Leaves For Garnish

Directions: 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.
Nutrition
value
20
calories per serving
< 1 g Fat1 g Protein2 g Carbs2 g FiberOther

Current Totals

  • Fat
    < 1g
  • Protein
    1g
  • Carbs
    2g
  • Fiber
    2g

MacroNutrients

  • Carbs
    2g
  • Protein
    1g
  • Fiber
    2g

Fats

  • Fat
    < 1g

Vitamins & Minerals

  • Calcium
    35mg
  • Iron
    < 1mg
  • Vitamin A
    266mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    11mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    7mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    18mg
  • Manganese
    < 1mg
  • Phosphorus
    23mg
  • Selenium
    1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp