A popular Gujarati accompaniment to rice during the mango season
INGREDIENTS:
Mango gutlis (mango core) Curd (preferably sour) Besan (gram flour) Ginger Green chillies Ajwain Hadi Salt Oil Tempering (optional) - Taj (cinnamon sticks), lavang (cloves), kadi patta
METHOD
In a pan, mix 1 tbsp besan with 1cup curd, haldi powder and salt. Mix well ans remove lumps (you can use hand mixer). The add 1 cup of water, crushed ginger, green chillies and ajwain. Again mix well.
Then pour this mixture in a deep pan. Add 3-4 cups of water and the mango gutlis. Squeeze out all the pulp from the gutlis and keep only 3-4 in the pan. Add salt according to the quantity and allow this mixture come to a boil. Once boiled, check for taste and transfer to a servicing bowl.
Garnish with corriander leaves.
Enjoy with rice ...or simply as a hot soup!!
(Tip: The consistency of Fajeta is much thinner than a normal kadhi. To really enjoy this Fajeta, it is important to get all the flavours and consistency right. So to make it more sour, add a few lemon drops, and for sweetness add some mango juice. If you like your kadhi thicker, add some more besan and boil it again.)
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