The arrival of summer in Gujarat brings with it an abundance of luscious, ripe mangoes. One of the most beloved ways to savor this seasonal bounty is the iconic Keri no Fajeto, also known as a Mango kadhi – a rich, tangy-sweet mango curry. This delectable dish celebrates the king of fruits in all its glory, transforming mangoes into a vibrantly flavored entrée. Fajeto is a labor of love, where perfectly ripened mangoes are simmered in a yogurt-based gravy redolent with a medley of spices. The curry’s alluring hue comes from the deep orange pulp of the mangoes, accentuated by the warmth of spices like cumin, coriander, and red chili powder. As the mangoes cook down, they release their natural sugars, imbuing the sauce with an incomparable sweetness that dances across the palate. A tempering of mustard seeds, curry leaves, and other aromatics lends an extra layer of fragrance and flavor.
This quintessential Gujarati mango curry is often the star of the aamras thali, a summertime feast where it is served alongside puris, rotis, and the lusciously smooth aamras (mango puree). Each decadent spoonful combines the velvety richness of the curry with the tang of the yogurt gravy – a harmonious blend that truly epitomizes the tastes of Gujarat during the mango season. Whether paired with fragrant basmati rice or mopped up with Padwali Rotli, Keri no Fajeto is a cherished culinary tradition that brings families together.
Ingredients
• 1 Ripe Mango or Leftover Scrap from Aamras
• ½ Cup Whisked Yogurt/Dahi
• 2-3 tbsp Chickpeas Flour/Besan
• 2-3 tbsp Oil/Ghee
• ½ tsp Mustard Seeds
• ½ tsp Cumin Seeds
• ¼ tsp Asafetida/Hing
• 2-3 Dry Red Chilies
• 2-3 Cloves
• 1 Small Piece of Cinnamon Stick
• 1 tsp Ginger Grated
• 2 Green Chilies Chopped/Silted
• 5-6 Curry Leaves
• ½ tsp Turmeric Powder
• ½ tsp Red Chili Powder
• Salt
• 2 tbsp Jaggery or 1 tsp Sugar
• ¼ cup Chopped Coriander Leaves
Method
1. Peel one ripe mango, remove the hard seeds then cut it into cubes then blend it and make a pulp, add water, and mix it well.
OR
2. Wash and squeeze leftover scraps of aamras (skin and seeds) in a cup of water and strain the pulp out of it.
3. Add whisked yogurt, chickpeas flour/besan, mix it well, make sure there is no lumps, add 2-3 cups of water, mix it again and keep aside.
4. Heat oil in a pot or deep pan, one heat enough, add mustard seeds, cumin seeds and hing.
5. Add dry red chilies, cloves, cinnamon piece, then add grated ginger and silted green chilies along with curry leaves, stir and cook for a minute.
6. Now pour mango yogurt mixture in the tempering, add salt and jaggery.
7. Stir continuously until mixture starts boiling on high flame. Once started boiling, switch the flame low and let it boil for 10 minutes.
8. Switch of the flame add chopped coriander leaves for garnishing and mix it well.
9. Fajeto is ready serve with steamed rice and enjoy.
Tips
• For best result use Indian verities of mango such as a kesar, alphonso or dasheri.
• You can skip jaggery or sugar if you do not like sweet taste.
• If mango is not sour add piece of kokam or tamarind while boiling the curry or just squeeze lime juice while serving.
- 1 Ripe Mango or Leftover Scrap from Aamras
- ½ Cup Whisked Yogurt/Dahi
- 2-3 tbsp Chickpeas Flour/Besan
- 2-3 tbsp Oil/Ghee
- ½ tsp Mustard Seeds
- ½ tsp Cumin Seeds
- ¼ tsp Asafetida/Hing
- 2-3 Dry Red Chilies
- 2-3 Cloves
- 1 Small Piece of Cinnamon Stick
- 1 tsp Ginger Grated
- 2 Green Chilies Chopped/Silted
- 5-6 Curry Leaves
- ½ tsp Turmeric Powder
- ½ tsp Red Chili Powder
- Salt
- 2 tbsp Jaggery or 1 tsp Sugar
- ¼ cup Chopped Coriander Leaves
- Peel one ripe mango, remove the hard seeds then cut it into cubes then blend it and make a pulp, add water, and mix it well.
- OR
- Wash and squeeze leftover scraps of aamras (skin and seeds) in a cup of water and strain the pulp out of it.
- Add whisked yogurt, chickpeas flour/besan, mix it well, make sure there is no lumps, add 2-3 cups of water, mix it again and keep aside.
- Heat oil in a pot or deep pan, one heat enough, add mustard seeds, cumin seeds and hing.
- Add dry red chilies, cloves, cinnamon piece, then add grated ginger and silted green chilies along with curry leaves, stir and cook for a minute.
- Now pour mango yogurt mixture in the tempering, add salt and jaggery.
- Stir continuously until mixture starts boiling on high flame. Once started boiling, switch the flame low and let it boil for 10 minutes.
- Switch of the flame add chopped coriander leaves for garnishing and mix it well.
- Fajeto is ready serve with steamed rice and enjoy.
You can skip jaggery or sugar if you do not like sweet taste.
If mango is not sour add piece of kokam or tamarind while boiling the curry or just squeeze lime juice while serving.
