Desi Fiesta

Gujarti Fajeto / Mango in yogurt gravy

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As you all know I chose mango as my fruit for this week’s BM theme ” Cooking with fruits ” . I was thinking of making for savoury with fruits and so popped this delicious Fajeto from gujarati cuisine which i saw in a TV show long long back.It was so delicous with mango flavor it makes us  want for more :). Fajeto is a yogurt gravy made with mango pulp and yogurt which is not considered as kadhi or sabzi it is a separate kind of gravy which can be used to accompany with rotis or used as a gravy for  rice.It is is some what like a southindian morkuzhambu can be said as mango morkuzhambu. Click here for Blogging Marathon page for the other Blogging Marathoners doing BM#34.

  Lets move to the recipe to make this simple yet delicious fajeto 🙂

Ingredients

1/2 cup fresh/ canned mango pulp ( I used canned)
1 cup Curd /Yogurt
1 tbsp besan (bengal gram flour)
1 tsp ginger garlic paste
1/4 tsp turmeric powder 
1 tsp sugar
salt to taste
2 cups water
1 tbsp ghee
3/4 tsp mustard seeds
1/4 tsp cumin seeds 
2 – 3 dry red chillies 
1/4 tsp asafoetida
1 sprig curry leaves 
2-3 tbsp chopped Coriander leaves 

Method

  • In a bowl mix Curd mango pulp , turmeric pd, salt and keep it aside 
  • Heat the ghee in a deep pan and add the mustard seeds and cumin seeds.
  • When the seeds crackle, add the Ginger garlic paste , dry red chillies, asafoetida, curry leaves . Saute on a medium flame for 2 minutes.
  • Add the curd-mango mixture, mix well and simmer for 10 to 12 minutes, while stirring occasionally.
  • Add sugar in the end and boil them. Switch of the flame once the raw smell of besan  goes off and the gravy become a  bit thick .
  • Garnish with Coriander leaves.
  • Serve hot with rotis or rice.

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