When summer arrives and ripe mangoes fill the house with their juicy fragrance, there’s one comforting Gujrati dish that instantly comes to mind – Fajeto..
Fajeto is a sweet and tangy mango kadhi, a soothing curry made with mango pulp, curd, and gram flour, tempered with aromatic Indian Spices. It’s light on a stomoch, rich in flavor, and perfect for hot days when you want something quick, soulful, and satisfying..
Usually prepared when leftover mango seeds and their extract (mango water) are available, this curry is served with steamed rice and a simple pickle on the side..
Let’s make this homely, heart warming mango kadhi – Gujrati Fajeto – that brings both comfort and nostalgia to the palte.
Do visit my other recipes also so Must try this recipes!! from my blog with this post also, It includes
Best Rasam Recipe | Traditional South Indian Rasam with Toor Dal & Tamarind Rasam Recipe
Bisi Bele Bath Recipe | One-Pot Spicy Lentil Rice | Easy Temple Style South Indian rice
Beetroot Kanji Recipe | Gut-Cleansing Fermented Drink for Summer
Shrikhand, Puri, and Batata Bhaji – A Gudi Padwa Special Thali
Amla Hari Mirch ka Achar | Instant Achar
further, do check my other recipes collection..
Ingredients
For the kadhi:
- Mango puree – 1 cup
- Mango water (extracted from mango seeds) – 1 cup
- Curd – ½ cup
- Gram flour (besan) – 3 tablespoons
- Water – 2 to 3 cups (as needed for desired consistency)
- Turmeric powder – ¼ teaspoon
- Red chili powder – ½ teaspoon
- Coriander powder – ½ teaspoon
- Jaggery – 1 tbsp (as per taste)
- Salt – as per taste
For tempering:
- Ghee – 1½ tablespoons
- Mustard seeds – ½ teaspoon
- Cumin seeds – ¼ teaspoon
- Black peppercorns – 5
- Cloves – 2
- Cinnamon stick – 1 small piece
- Fenugreek seeds – 1/8 teaspoon
- Asafoetida (hing) – 1/8 teaspoon
- Dried red chili – 1
- Green chili and ginger paste – ½ teaspoon
- Curry leaves – 1 sprig
- Fresh coriander leaves – 1 tablespoon (chopped, for garnish)
Method
Step 1 – Prepare the kadhi mixture
- Firstly, take a large mixing bowl. add mango water – 1 cup, and mango puree – 1 cup.
- To this add curd – 1/2 cup, gram flour – 3 tbsp, turmeric powder – 1/4 tsp, red chili powder – 1/2 tsp, coriander powder – 1/2 tsp and salt as per taste.
- Whisk everything thoroughly until smooth and lump-free. The mixture should be well blended with no besan lumps.
Step 2 – Prepare the tempering
- In a deep pan, heat the ghee 1.5 tbsp on medium flame.
- Add mustard seeds – 1/2 tsp, cumin seeds – 1/4 tsp, black peppercorns – 5, cloves – 2, 1 small cinnamon stick and 1/8 tsp fenugreek seeds.
- Once they crackle, add asafoetida – 1/8 tsp, dried red chili 1, green chili 1 and ginger paste – 1/2 tsp, and curry leaves 1 sprig. Sauté for about a minute till aromatic.
Step 3 – Cook the kadhi
- Now slowly pour the prepared kadhi mixture into the pan with the tempering, stirring continuously.
- Add 2 to 3 cups of water depending on how thick or thin you want your kadhi.
- Stir well and let the mixture simmer on low heat for 10 -12 minutes. keep checking and stirring occaisionaly to avoid sticking at the bottom.
Step 4 – Finish and garnish
- Once it has simmered well and slightly thickend, turn off the flame.
- Garnish with freshly chopped coriadner leaves.
Serve this warm and comforting mango fajeto or kadhi over a plate of steamed rice.
Pair it with a simple mango or lasoda (Indian berry) pickle on the side – and enjoy a meal that feel just like home!!
Pair it with A simple mango pickle, Papad or dry sabzi , A side of aamras during peak mango season.. It’s the kind of meal that tastes like home — comforting, nostalgic, and utterly satisfying!!
Tips & Tricks
- Use ripe, sweet mangoes for the best flavor. Kesar and Alphonso varieties work wonderfully.
- Balance sweetness and tang — add more jaggery for sweetness or extra yogurt for tanginess.
- Always cook on low flame after adding the yogurt mixture to prevent curdling.
- Adjust consistency — Fajeto is slightly thinner than regular kadhi.
- Don’t skip the tempering — the spices bring depth and authentic Gujarati flavor.
- Leftovers taste even better as the flavors mature after a few hours
