Fajeto recipe
US measuring cups are used (1 cup = 240 ml)
Servings 2 servings
Calories 151kcal
Ingredients
For fajeto recipe:
- ¼ cup Mango pulp or puree or 2-3 mango seeds with some mango meat around them
- 1 ½ to 2 cups Water
- ½ cup Plain yogurt (dahi or curd)
- 1 tablespoon Besan (gram flour)
- Salt - to taste
- ¼ teaspoon Turmeric powder
- ½ teaspoon Red chili powder
- ½ teaspoon Ginger paste or freshly grated or crushed
- 1 small Green chili finely chopped
For tempering:
- 1 ½ tablespoons Ghee (clarified butter) or Oil
- ½ teaspoon Cumin seeds
- 2 Cloves
- ½ inch Cinnamon stick
- 1 Dried red chilies
- 5-6 Curry leaves
- a pinch or ⅛ teaspoon Hing (Asafoetida)
Instructions
Making ras no fajeto recipe:
- Take yogurt in the saucepan. In that add besan, salt, turmeric powder, red chili powder, ginger paste and chopped green chilies.
- Mix well and make sure that there are no lumps.
- Now in another bowl, take mango seeds. NOTE: skip adding seeds and only add mango pulp. In short you will need around ¼ cup of pulp.
- Add water to it. With your clean hands, squeeze it and remove all the pulp.
- Add that water along with seeds in yogurt mixture. Stir well.
- Heat this mixture on medium heat. Do stir constantly while it is getting heated up.
- Let it simmer with stirring occasionally for around 12-13 minutes.
- If it gets too thick then you can add splash of water.
Making tempering:
- Heat the ghee in a small pan on another stove.
- Once hot add cumin seeds and let them sizzle a bit.
- Now add cloves, cinnamon stick and dried red chili and cook for 30-40 seconds.
- Then add curry leaves and hing.
- Immediately add this tadka to the simmering fajeto.
- Mix well and turn off the stove.
- Now remove and discard the seeds.
Nutrition
Calories: 151kcal | Carbohydrates: 8.6g | Protein: 3.2g | Fat: 12.1g | Saturated Fat: 7.3g | Cholesterol: 33mg | Sodium: 930mg | Potassium: 184mg | Fiber: 1g | Sugar: 6.1g
*Nutrition information is a rough estimate for 1 serving
Tried this recipe?Please comment below and give ★ ratings