Fajeto by Tarla Dalal

Fajeto 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!

  

Recipe Description for Fajeto ( Gujarati Recipe)

Preparation Time: 
Cooking Time: 
Makes 4 servings
Show me for servings


Ingredients


To Be Mixed Together Into A Smooth Curd-mango Mixture
1/4 cup fresh mango pulp
1 cup curds (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 cloves (laung / lavang)
1/4 tsp dried ginger powder
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
rotlis
rice

Method
  1. Combine the cinnamon, cloves and dry ginger powder and pound into a coarse powder using a mortar-pestle (khalbhatta). Keep aside.
  2. Heat the oil in a deep pan and add the mustard seeds and cumin seeds.
  3. When the seeds crackle, add the red chillies, asafoetida, curry leaves and the pounded spices and sauté on a medium flame for 2 minutes.
  4. Add the curd-mango mixture, mix well and cook on a slow flame for 5 to 7 minutes, while stirring occasionally.
  5. Serve hot with rotlis and rice.

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