Thursday, July 4, 2013

Fajeta/Phajeto ~ a very different and almost forgotten gujarati delicacy

I wanted to post this recipe ever since I started this blog. This dish is very similar to kadhi but still it has very distinct flavor. It is served with rice and mung dal(chutidal).  There are so many childhood memories attached with this dish. From my childhood  I love mangoes. I remember that during every summer vacation, aamras was everyday thing in my home. On every Sunday, my mom used to make elaborate lunch which normally consist of curry/subji, double layer roti/bapadi roti, mung dal/chuti dal, rice, aamras, dhokala/idada and Fajeto. Now a days I think this recipe is almost forgotten in most of the household. Infact I want to do the whole series on forgotten gujarati recipes!

Like all the recipes, this dish has also different versions in all household. This is my mom's recipe and I just love it and hope you all will also try it someday.


1 cup curd/dahi/yogurt
1 cup aamras/ mango pulp
1 tbsp chickpea flour
2 to 3 cups of water
1 to 2 tsp ginger green chilli paste
1 to 2 tbsp jaggery
1 tsp sunth/ginger powder
salt as per taste
pinch of turmeric

For Tempering

2-3 tsp ghee/purified butter
1 tsp cumin seeds
2-3 cloves
small stick of cinnamon
1/2 tsp asafoetida/ hing
3-4 whole red chillies
1 spring of curry leaves

Take one bowl and mix dahi, chickpea flour and water till there is no lumps. Now put that mixture in one pan on high flame. When it starts to boil add all the ingredients except mango pulp. Keep stirring in between till all the jaggery dissolves nicely. Now turn flame to slow and add the mango pulp. Then mix it very well and let it simmer for few minutes.

Meanwhile prepare the tempering in another small pan. First heat the ghee and add cumin seeds. When they start to splutter, add rest of the ingredients. Let everything cook for aroung 30-50 secs and add the tempering to the curd mixture. Then immediately close the lid so that curd mixture absorbs all the flavors of tempering.

Let it simmer agian for 2-3 minutes and add the cilantro for garnishing.

Serve it hot with rice-mungdal mixture and with roti as well.

This kadhi is little bit thinner than normal gujarati kadhi and thicker than rasam.(kind of in between)
You can add sugar instead of jaggery.
Check the sweetness/sourness of mango pulp and then add jaggery/sugar accordingly.

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