I'm a big fan of Guju food I love the mild sweetness in the dishes that comes from adding some sugar or jaggery, in the cuisine from some parts of Gujarat.
It is said that it is used.
Fajeto - A Gujarati Mango Kadhi - Summer Special.
Bahan Membuat Fajeto (gujarati mango kadhi)
- It's 5-6 of ripe mango gootla.
- Prepare 3-4 of kokum or lemon juice.
- It's 1 tbsp of jaggery.
- It's 1/4 tsp of turmeric powder.
- Prepare 1 tsp of red chilli powder.
- You need 2 cups of water.
- It's to taste of Salt.
- It's For of tempering:.
- Prepare 7-8 of curry leaves.
- Prepare 2 of cloves.
- Prepare 1 of small piece cinnamon.
- You need 1/4 tsp of cumin seeds.
- You need Pinch of asafoetida.
- You need 1 tsp of ghee.
- It's For of garnishing:.
- It's 1 tbsp of finely chopped coriander.
Langkah Memasak Fajeto (gujarati mango kadhi)
- Soak seeds in water & remove all pulp with the help of hand & knife..
- Make this pulp smooth by using hand blender..
- Now heat ghee, give temper by tempering ingredients & add blended liquid..
- Add spices, salt, jaggery & kokum. Bring it to boil & slow down heat & boil for few minutes. Serve hot..
Known as mango kadhi in common parlance, the fajeto is an elixir that serenades me into the vibrant darbar of the mango, where the earthy fragrance of the The curd-gram flour mix, which forms the foundation and thickens the regular Gujarati kadhi, is included in fajeto too. Sweet and tangy Gujarati Kadhi is made with yogurt and gram flour. Kadhi refers to a yogurt kind of soup dish which is quite popular in Northern and Western India. One of the main ingredient for kadhi is besan (gram flour), yogurt is also often added though some versions might not have any added yogurt. Also known as Mango Kadhi, aam ras kadhi or Fajeto, it is a Gujarati dish made with a combination of ripe mango.
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