1teaspoonGinger paste or freshly grated or crushed
1small Green chilifinely chopped
For Tempering:
2tablespoonsGhee (clarified butter)or Oil
1teaspoonCumin seeds
3Cloves
1inchCinnamon stick
1Dried red chilies
6-8Curry leaves
¼teaspoonHing (Asafoetida)
Instructions
Take yogurt in a saucepan along with besan, green chili, ginger, turmeric powder, salt and red chili powder. Whisk it really well until yogurt is smooth and no more lumps of besan.
Now add mango pulp, mango seeds (if using) and water in that and mix really well.
Turn the heat on medium and let it come to a simmer and cook for 10 minutes. Do stir constantly while it is getting heated up, so yogurt will not curdle. As it starts simmering, turmeric powder and mango pulp will impart its color.
For tadka, heat ghee in a small tempering pan on medium heat. Once hot add cumin seeds and let them sizzle a bit.
Add cloves, cinnamon stick and dried red chili and cook for 30-40 seconds.
Add curry leaves and hing.
Immediately add this tadka to the simmering mixture. Remove and discard the mango seed if used.
Notes
The consistency of the fajeto should be thin and just like Gujarati kadhi.Taste the fajeto and if it tastes too sweet then add a few drops of lemon or lime juice at the end. If it tastes too sour then add some sugar or jaggery to balance the flavors.Always use sour yogurt to make this mango kadhi delicious.Besan amount as per fat content of yogurt.
If using full-fat yogurt - use 2 tablespoons
If using low-fat yogurt - use 3 tablespoons
If using nonfat yogurt - use 3 ½ - 4 tablespoons
In short, more the watery yogurt you have, you will need to increase the amount of besan.