Indulge in the tangy and sweet flavors of Fajeto Mango Kadhi, a traditional Gujarati dish that combines the richness of ripe mangoes with the spiciness of Indian spices. Perfect for summer, this kadhi is a delightful way to use leftover mango pulp. I love how this Fajeto Kadhi perfectly balances sweet, sour, and spicy flavors. It’s versatile enough to be served as a refreshing welcome drink at summer parties, making it both a unique and delightful treat for your guests. But wait, if you have friends who are vegan, we have the perfect solution at the end of the recipe to make this kadhi vegan.
Ingredients:
Leftover mango skins and seeds
1 cup water
1/2 cup dahi (yogurt)
2 tablespoons besan (gram flour)
1/4 cup aamras (mango pulp)
Salt to taste
2 teaspoons oil
1 teaspoon rai (mustard seeds)
1 teaspoon jeera (cumin seeds)
1/2 teaspoon methi dana (fenugreek seeds)
A pinch of hing (asafoetida)
1/2 teaspoon haldi (turmeric powder)
A few curry leaves
Method:
Take the leftover mango skins and seeds, and place them in 1 cup of water. Squeeze out all the mango pulp and strain the water to get the mango essence.
In a bowl, combine the strained mango water with 1/2 cup dahi. Add 2 tablespoons of besan, and salt to taste.
Mix well until you have a smooth mixture. Add an additional 1/2 cup of water if required to achieve the desired consistency.
Heat 2 teaspoons of oil in a pan. Add 1 teaspoon of rai, 1 teaspoon of jeera, and 1/2 teaspoon of methi dana, add a pinch of hing and curry leaves.
Once the seeds start to splutter, add 1/2 teaspoon of haldi.
Pour the mango and besan mixture into the pan with the tadka. Keep stirring continuously to avoid lumps.
Cook the mixture until it comes to a couple of boils, ensuring it’s well-cooked and smooth.
Your Fajeto Mango Kadhi is now ready to be enjoyed. Serve it hot with steamed rice or as a side dish with your favorite Indian meal.
Fajeto, the delightful Gujarati Mango Kadhi, is a perfect way to celebrate the summer season. The tangy, sweet, and spicy flavors come together in a harmonious blend that not only tantalizes your taste buds but also brings a touch of traditional Gujarati cuisine to your table. It’s a versatile dish that can be enjoyed with steamed rice or as a refreshing soup on a hot day.
Can We Make This Recipe Vegan?
Absolutely! While this recipe traditionally includes dairy yogurt, you can easily substitute with cashew yogurt to make it vegan version. Use cashew yogurt in place of regular yogurt to achieve the perfect level of sourness for the kadhi. And vegan fajeto (Gujrati kadhi) is ready.
We hope you try this Fajeto recipe and experience the magic of mangoes in a whole new way. If you do, please share your feedback in the comments below or tag us in your social media accounts with hashtag #MasalaMonkRecipe. We would love to hear how it turned out for you! And if you have your own variations or tips for making Fajeto, don’t hesitate to share them with our community. Also enjoy the flavors of summer with these mango recipes: Chia Seed Mango Pudding and Mango Pudding .
