Ingredients

The following ingredients have 4 Servings
  • 1 cup sour yogurt
  • 2 tablespoons chickpea flour/besan
  • 1/2 inch piece of ginger (chopped)
  • 2 whole green chili
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon fenugreek/methi seeds
  • 1/2 teaspoon mustard/sarson seeds
  • 1/2 teaspoon cumin/jeera seeds
  • 1/4 teaspoon Asafoetida/hing
  • 2-3 whole dry red chilies
  • 10-12 curry leaves
  • 1/2 teaspoon Ttrmeric powder
  • salt to taste
  • 1 cup mango puree
  • 1 tablespoon ghee
  • 1/4 teaspoon fenugreek/methi seeds
  • 1/4 teaspoon mustard/sarson seeds
  • 1/4 teaspoon cumin/jeera seeds
  • 3-4 whole dry red chilies
  • 1/4 teaspoon red chilli powder

Instruction

  • Start by preparing the sour yogurt. Sometimes when the yogurt is old, it turns sour on its own. If not, then transfer 1 cup plain yogurt to a bowl, cover the bowl and leave it on the counter for 4-6 hours. It will turn slightly sour. Now use it to make fajeto.
  • If using mango pits, then add 2-3 of them in a bowl along with ½ cup water. Squeeze the pits using clean hands and take out as much pulp from them as possible. Set aside.
  • Add 1 cup sour yogurt, 2 tbsp chickpea flour, ½ inch piece chopped ginger, and 2 whole green chilies to the small jar of a blender and blend to make a lump-free paste.
  • Heat 2 tbsp vegetable oil in a pan.
  • When the oil is hot, add ½ tsp fenugreek seeds, ½ tsp mustard seeds, ½ tsp cumin seeds, and ¼ tsp asafoetida to the pan and let them crackle on medium heat for 3-4 seconds.
  • Add 2-3 whole dry red chilies and 10-12 curry leaves to the pan and fry for 2-3 seconds.
  • Now add the yogurt mixture that we made earlier to the pan. Add 3 cups of water, ½ tsp turmeric powder, salt to taste, and 1 cup mango puree to the pan.
  • You can add the pits with the squeezed pulp to the pan at this stage if you are using them.
  • Bring the kadhi to a boil on medium heat. Simmer the heat and let it cook for almost 20-25 minutes on low heat. Keep stirring at regular intervals. Once ready, remove the pan from heat.
  • For tempering, heat 1 tbsp ghee in a small pan.
  • When the ghee is hot, add ¼ tsp fenugreek seeds, ¼ tsp mustard seeds, ¼ tsp cumin seeds, and 3-4 whole dry red chilies to the pan. Fry for 4-5 seconds on medium heat. Remove the pan from heat. Add ¼ tsp dry red chili powder.
  • Pour the tempering immediately over the cooked fajeto. If you don’t pour the tempering immediately after adding the red chili powder, the powder will burn and give a very foul taste to the kadhi. Mix the tempering well and serve fajeto with rice or phulka.