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Keri No Fajeto
Binjal Pandya

Keri No Fajeto or Mango Kadhi

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 entree. Fajeto is a labor of love, where perfectly ripened mangoes are simmered in a yogurt-based gravy redolent with a medley of spices.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 3 -4
Course: Main
Cuisine: Indian
Ingredients Method Notes

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.
  2. OR
  3. Wash and squeeze leftover scraps of aamras (skin and seeds) in a cup of water and strain the pulp out of it.
  4. 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.
  5. Heat oil in a pot or deep pan, one heat enough, add mustard seeds, cumin seeds and hing.
  6. 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.
  7. Now pour mango yogurt mixture in the tempering, add salt and jaggery.
  8. Stir continuously until mixture starts boiling on high flame. Once started boiling, switch the flame low and let it boil for 10 minutes.
  9. Switch of the flame add chopped coriander leaves for garnishing and mix it well.
  10. Fajeto is ready serve with steamed rice and enjoy.

Notes

  • 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.