Fajeto, Gujarati accompaniment to Ras and Puri by Tarla Dalal

Fajeto ,
Recipe Link : https://www.tarladalal.com/Fajeto-(-Gujarati-Recipe)-614r

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Fajeto

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!

Preparation Time: 10 minutes.
Cooking Time: 10 minutes.
Serves 4.

To be mixed together into a smooth curd-mango mixture
¼ cup fresh mango pulp
1 cup curds (dahi)
1 tbsp besan (Bengal gram flour)
1 tsp ginger-green chilli paste
¼ 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)
¼ tsp dried ginger (soonth) powder
1 tbsp oil
¾ tsp mustard seeds (rai / sarson)
¼ tsp cumin seeds (jeera)
2 to 3 small round red chillies (boriya mirch)
¼ tsp asafoetida (hing)
6 to 8 curry leaves (kadi patta)

For serving
Rotlis
Rice

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.
Serve hot with rotlis and rice.