Fajeto

Preparation Time: 10 mins
Cooking Time: 15 mins
Makes 4 servings
Ingredients
To Be Mixed Together Into A Smooth Curd-mango Mixture

• 1/4 cup fresh mango pulp
• 1 cup curds (dahi)
• 1 tbsp besan (bengal gram flour)
• 1 tsp ginger-green chilli paste
• 1/4 tsp turmeric powder (haldi)
• 1 tbsp jaggery (gur)
• salt to taste
• 2 cups water

Other Ingredients

• 25 mm (1") piece cinnamon (dalchini)
• 2 to 3 cloves (laung / lavang)
• 1/4 tsp dried ginger (soonth) powder
• 1 tbsp oil
• 3/4 tsp mustard (rai / sarson) powder
• 1/4 tsp cumin seeds (jeera)
• 2 to 3 small round red chillies (boriya mirch)
• 1/4 tsp asafoetida (hing)
• 6 to 8 curry leaves (kadi patta)

For Serving

• rotlis
• rice

Method

1. Combine the cinnamon, cloves and dry ginger powder and pound into a coarse powder using a mortar-pestle (khalbhatta). Keep aside.
2. Heat the oil in a deep pan and add the mustard seeds and cumin seeds.
3. When the seeds crackle, add the red chillies, asafoetida, curry leaves and the pounded spices. Sauté on a medium flame for 2 minutes.
4. Add the curd-mango mixture, mix well and simmer for 10 to 12 minutes, while stirring occasionally.
5. Serve hot with rotlis or rice.