Gujarati Mango Kadhi Fajeto

1. Soak the leftover mango skins in water and press out all the mango pulp

2. Strain the water to remove any roughages

3. Add 2 spoons of mango pulp and mix well

4. Add 1.5 teaspoons of chickpea flour and mix

5. Add 1/2 cup of yogurt and mix well to remove lumps

6. Add some water to the mixer that held the mango pulp to extract remaining juice

7. Add a little oil to a deep pan and heat on a slow flame

8. Add cumin seeds and mustard seeds and wait for them to crackle

9. Add fresh green curry leaves

10. Add a small piece of shredded ginger or dry ginger powder

11. Add 1/2 teaspoon of turmeric powder

12. Add 1 teaspoon of Kashmiri red chili powder and mix everything

13. Add the water from the mango pulp mixture to prevent spices from burning

14. Add a little salt

15. Add the mango pulp, yogurt, and chickpea flour mixture

16. Keep stirring and if it is too thick, add a little water

17. Add a piece of jaggery or a little sugar to balance the sourness

18. Cook on medium flame until it boils, ensuring the yogurt does not split

19. Once it boils, the fajeto is ready

20. Add a few drops of lemon to enhance the flavor, and optionally add raw mango pieces

21. Garnish with fresh curry leaves

22. Serve with rice, and it pairs well with yellow dry moong dal

Tips

1. This dish uses mango skins to extract pulp, minimizing waste and making it ideal for summer

2. Fajeto is a sour, spicy, and sweet Gujarati specialty that can be easily added to your weekly menu