Fajeto ( Gujarati Recipe)
by Tarla Dalal
Added to 214 cookbooks
This recipe has been viewed 60149 times
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 and sauté on a medium flame for 2 minutes.
- Add the curd-mango mixture, mix well and cook on a slow flame for 5 to 7 minutes, while stirring occasionally.
- Serve hot with rotlis and rice.
Nutrient values per serving
|Vitamin A||495.8 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||0.3 mg|
|Vitamin C||2.7 mg|
|Folic Acid||8.3 mcg|
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