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Fajeto ( Gujarati Recipe), Gujrati Recipes
Tarla Dalal
27 April, 2017
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Table of Content
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!
Tags
Preparation Time
10 Mins
Cooking Time
10 Mins
Total Time
20 Mins
Makes
4 servings
Ingredients
To Be Mixed Together Into A Smooth Curd-mango Mixture
1/4 cup fresh mango pulp
1 cup curd (dahi)
1 tbsp besan (Bengal gram flour)
1 tsp ginger-green chilli paste
1/4 tsp turmeric powder (haldi)
1 tbsp roughly chopped jaggery (gur)
salt to taste
2 cups water
Other Ingredients
2 sticks cinnamon (dalchini)
2 to 3 clove (laung / lavang)
1/4 tsp dried ginger powder (sonth)
1 tbsp oil
3/4 tsp mustard seeds ( rai / sarson)
1/4 tsp cumin seeds (jeera)
2 to 3 small round red chillies (boriya mirch)
1/4 tsp asafoetida (hing)
6 to 8 curry leaves (kadi patta)
For Serving
Method
- 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.
Fajeto ( Gujarati Recipe), Gujrati Recipes Video by Tarla Dalal
Fajeto ( Gujarati Recipe) recipe with step by step photos
Nutrient values (Abbrv)per plate
| Energy | 134 cal |
| Protein | 3 g |
| Carbohydrates | 11.3 g |
| Fiber | 0.7 g |
| Fat | 7.3 g |
| Cholesterol | 8 mg |
| Sodium | 15.8 mg |
Click here to view Calories for Fajeto ( Gujarati Recipe)
The Nutrient info is complete
Foodie #684168
Aug. 25, 2020, 4:31 p.m.
it''s wonderful
Indumathi.Iyer
Sept. 19, 2019, 12:23 a.m.
I think the person in this video is gping too fast. She should slow down her pace.Besides the digital version of the recipe lists jaggery and besan as ingredients but completely misses out in adding that step in the process explaining the besan curd mixture should include jaggery and besan. My request when you upload a recipe make sure it includes details.
Tarla Dalal
Sept. 19, 2019, 12:23 a.m.
The besan curd mixture has a mention about jaggery and besan in the ingredient list. We have mentioned it under ''To Be Mixed Together Into A Smooth Curd-mango Mixture''. Since the mixture has to be only mixed, we have not mentioned it in the procedure. But it has been shown in the video in detail.
Pempemp
July 30, 2019, 12:34 p.m.
Mango pulp gives an exotic flavour to the regular besan kadhi. Serve hot with rice, padwali rotlis and subzi.
Foodie #700269
Nov. 15, 2016, 2:49 p.m.
rtt
Sonal Modi
Aug. 10, 2015, 4:50 p.m.
It gives an authentic taste. There is perfect measurement of mango, curds, besan and water. Everyone in my family liked this recipe. Thank you very much!!!
PARUL RUDALAL
Nov. 25, 2014, 3:18 p.m.
So Delicious for Gujaraties like us. Tried & Enjoyed . From Surat, Gujarat
Tarla Dalal
Nov. 25, 2014, 3:18 p.m.
Thankyou for your feedback. Keep watching and reviewing the recipes you love.
Foodie #537627
Jan. 4, 2011, 6:34 p.m.
Love this recipe.
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