Gujarati Fajito Kadhi- Fajito is a tangy sweet and sour kadhi made with ripe mango pulp, yogurt an gram flour.
Fajito is a delicious kadhi recipe from Gujarati . It is specially made during Mango season and is very delicious with sweet and sour mango flavors. This tangy kadhi is served with steamed rice but can be paired with poori, paratha or rotis.
A simple vegetable stir fry like bhindi or potato and this tangy kadhi with plain rice made a satisfying complete summer meal. Dry chutti moong daal or creamy lachko daal is also made in many household with this kadhi.
The method of making Fajito is quite similar like the popular Gujarati kadhi , the only difference is the addition of adding mango pulap which make it different in flavor and taste.
During mango season when ever mango shake or juice is made then the leftover peels and the pith is washed and mashed with water and then that water is used to make this fajito. Some mango pulp is also added along with this water. You can skip this process and add only mango pulp instead.
Some people love to add few mango seeds in this kadhi but that’s totally optional. This kadhi is made plain but if you wish then can add some fried besan pakora’s or boondi in it.
This kadhi is sweet and sour in taste and the sweetness can be adjusted as per your preference. You can add jaggery or sugar as per your liking. Addition of Lemon juice is also optional , you can also add few raw mango pieces in it for sourness.
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Fajito Kadhi I Gujrati Tangy Mango Kadhi
Ingredients
- 1 cup Mango pulp
- 1 cup Yogurt / Dahi Slightly sour
- 3 tbsp Gram flour / Besan
- 2 Green chili/hari mirch chopped
- 1/3 tsp Turmeric Powder / Haldi Powder
- 1/2 inch Ginger / Adrak chopped
- To taste Salt / Namak
tempering
- 2 tbsp Clarified Butter / Desi Ghee
- 1/2 tsp Cumin Seeds / Sabut Jeera
- 1/2 tsp Mustard Seeds / Rai *
- 1/2 tsp Fenugreek Seeds / Methidana
- 2 Cloves / Lavang
- 1/4 inch Cinnamon /daalchini
- 2 Dried Red Chilli, Whole
- 1/4 tsp Asafoetida / Hing powder
- 10 curry leaves
Final tadka
- 2 tsp Clarified Butter / Desi Ghee
- 1/2 tsp Cumin Seeds / Sabut Jeera
- 1/2 tsp Red Chili powder / Laal mirch powder
- pinch Asafoetida / Hing powder
- few Curry Leaves
- 1/4 tsp Mustard Seeds / Rai *
Instructions
- In a big bowl and add the mango pulp, curd and gram flour and whisk it well with a whisk or in a blender, make sure there will be no lumps i the batter.
- now add 4 cups of water in the mixture and stir to mix. (Instead of plain water you can use the water after washing the peels and pits of mangoes)
- Heat ghee in a heavy bottom pan and then add the tempering- cumin, mustard, fenugreek, cloves, cinnamon, asafoetida, and the chopped green chilies and curry leaves.
- Let them crackle for few seconds. then add the dried red chili pieces and stir.
- Add the gram flour mixture in the cooking pan and mix well.
- The thickness of the kadhi can be adjusted as per your preference by adding more water or gram flour.
- Add turmeric, salt and chopped ginger, jaggery and few mango pits (if using)
- let the kadhi cook on low medium heat for abut 20 minutes, keep stirring at regular intervals.
- When done remove from the heat and make the Final tadka.(this final tadka is optional, is for garnishing purpose and you can skip it )
- Heat ghee in a small pan and add cumin , mustard in it , when it start crackling switch off the heat and then add asafoetida, curry leaves and the red chili powder.
- Immediately pour this tadka over the kadhi and mix.
- Add fresh chopped coriander in the kadhi and serve hot with steamed rice (you can add some lemon juice if needed)