Learn How To Make Gujarati Fajeto aka Mango Kadhi Recipe from Chef Seema on Swaad Anusaar With Seema. आम की कढ़ी is a popular Gujarati Recipe made in the Indian subcontient.
Make this recipe at your home and share your experience with us in the comments section below.
Ingredients:-
½ cup Curd
4 tbsp. Gram Flour (Besan)
Pulp of 1 alphonso and 1 paayari mango
4 cups water
Salt as per taste
1 tbsp. Red Chilli Powder
½ tsp. Turmeric Powder
1 tsp. Coriander Powder
1 tsp. Cumin Powder
1 tsp. Dry Ginger Powder (Sunth)
1 tbsp. Jaggery
1 Green Chilli, chopped
1 tsp. Ginger, grated
Curry Leaves
Coriander Leaves
For tempering:-
1 tbsp. Ghee
½ tsp. Asafoetida
1 Bay Leaf
1 tsp. Cumin Seeds
1 tsp. Mustard Seeds
1 stick of Cinnamon
2 Dried Red Chillies
3-4 Curry Leaves
Method:-
1. In a wok, take curd, gram flour and whisk it well.
2. Then add the mango pulp and whisk again until smooth.
3. Now place the wok on the stove and add water, salt, red chilli powder, turmeric powder, coriander powder, cumin powder, dry ginger powder, jaggery and stir well.
4. Once the kadhi starts to thicken add green chilli, ginger and curry leaves and let it cook for 5-7 minutes.
5. In a small wok heat the ghee and add the rest of ingredients in the order mentioned above for the tempering.
6. Pour the tempering over the hot kadhi followed by coriande leaves.
Mango Fajeto is ready to serve! HAPPY COOKING!!!
Make this recipe at your home and share your experience with us in the comments section below.
Ingredients:-
½ cup Curd
4 tbsp. Gram Flour (Besan)
Pulp of 1 alphonso and 1 paayari mango
4 cups water
Salt as per taste
1 tbsp. Red Chilli Powder
½ tsp. Turmeric Powder
1 tsp. Coriander Powder
1 tsp. Cumin Powder
1 tsp. Dry Ginger Powder (Sunth)
1 tbsp. Jaggery
1 Green Chilli, chopped
1 tsp. Ginger, grated
Curry Leaves
Coriander Leaves
For tempering:-
1 tbsp. Ghee
½ tsp. Asafoetida
1 Bay Leaf
1 tsp. Cumin Seeds
1 tsp. Mustard Seeds
1 stick of Cinnamon
2 Dried Red Chillies
3-4 Curry Leaves
Method:-
1. In a wok, take curd, gram flour and whisk it well.
2. Then add the mango pulp and whisk again until smooth.
3. Now place the wok on the stove and add water, salt, red chilli powder, turmeric powder, coriander powder, cumin powder, dry ginger powder, jaggery and stir well.
4. Once the kadhi starts to thicken add green chilli, ginger and curry leaves and let it cook for 5-7 minutes.
5. In a small wok heat the ghee and add the rest of ingredients in the order mentioned above for the tempering.
6. Pour the tempering over the hot kadhi followed by coriande leaves.
Mango Fajeto is ready to serve! HAPPY COOKING!!!
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Lifestyle