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Fajeto ( Gujarati Recipe)


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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!

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Preparation Time: 
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Makes 4 servings
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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 jaggery (gur)
salt to taste
2 cups water

Other Ingredients
25 mm (1") piece cinnamon (dalchini)
2 to 3 cloves (laung / lavang)
1/4 tsp dried ginger (soonth) powder
1 tbsp oil
3/4 tsp mustard (rai / sarson) powder
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

  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. Sauté on a medium flame for 2 minutes.
  4. Add the curd-mango mixture, mix well and simmer for 10 to 12 minutes, while stirring occasionally.
  5. Serve hot with rotlis or rice.
1 review received for Fajeto ( Gujarati Recipe)

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 Reviewed By
PempempApril 14, 2013

Mango pulp gives an exotic flavour to the regular besan kadhi. Serve hot with rice, padwali rotlis and subzi.

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Reviewed April 14, 2013by Pempemp

Mango pulp gives an exotic flavour to the regular besan kadhi. Serve hot with rice, padwali rotlis and subzi.

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