Fajeto ( Gujarati Recipe)
by Tarla Dalal
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The famous gujarati ‘ras-puri’ meal is incomplete without fajeto! fajeto cannot be classified as kadhi, dal or subzi… it is a class apart from any other recipe. What else can you expect from a classical preparation of mango juice cooked together with curds, besan and select spices? despite its unique charm and magical taste, fajeto is surprisingly quite light on the stomach!
- Combine the cinnamon, cloves and dry ginger powder and pound into a coarse powder using a mortar-pestle (khalbhatta). Keep aside.
- Heat the oil in a deep pan and add the mustard seeds and cumin seeds.
- When the seeds crackle, add the red chillies, asafoetida, curry leaves and the pounded spices. Sauté on a medium flame for 2 minutes.
- Add the curd-mango mixture, mix well and simmer for 10 to 12 minutes, while stirring occasionally.
- Serve hot with rotlis or rice.
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