Hello All !! Have been away from blogging world for a long time… Shifting into a new house kept me busy. Now that I have completely settled in, I can gladly return to my routine. Mango season is almost gone in India and there was nothing I could post here all this while for obvious reasons, however, here is a meek attempt to capture the mango season on the blog before mangoes vanish off the shelfs at the market.
Fajeto is a dish prepared by Gujarati Community in India. The word literally means “Mix Up ” or “Mash Up” . A ridiculous name to an otherwise delicious dish. Fajeto is made using tempered buttermilk and mango pulp. As a fruit , Mango is heat-producing. This dish is ideal to eat when you want to enjoy the fruit and also save your body from the heat it produces in the stomach.
A common sight in all households during mango season in India – There is always a basket of mangoes lying around in the kitchen, there is cut mangoes left in the refrigerator for family to binge on, there is always a container of fresh squeezed “aam ras” or mango juice to relish and there is always more in the freezer section for those sad days when mangoes vanish from the market..
Today’s dish is straight from my grandma’s kitchen. It is exactly house she use to make. She believed in no waste methods of cooking so she always use to soak the mango pits/stones/gotlis in drinking water instead of discarding them after making “aam ras”. This pulp water was then used to make “Fajeto” along with some of the “aam ras”. She was a farmer’s wife so she would sow the seeds from our kitchen in the backyard and hoped they would germinate and bear fruits for us to eat when she is gone.
Its been a while she is gone and those trees stand tall in the back of our country house bearing fruits for us. Thanks Baa !! You have left a legacy behind for us to pass on to the next generation…..
On to the recipe now….. You will need
1 cup of Yoghurt
1/2 cup mango juice
1/2 cup of mango pulp water made from soaking the mango pits. This step can be avoided and plain water can be used instead. In which case, increase the mango juice to 1 cup.
1/2 cup of plain water ( use only as much as required).
1.5 tbsp chickpeas flour / Besan atta
2 Tsp sugar
1 tsp Green chilli ginger paste
1/2 Tsp Crushed Ginger
salt to taste.
1/2 tsp Mustard Seeds/ Rai
1/2 Tsp Jeera /Cumin seeds
1/4 Tsp asafoetida / Hing
2 Tsp Clarified Butter / Ghee
A sprig of curry leaves
Soak left over mango pits in 1 cup of water for half hour. Squeeze out remaining pulp and discard the seeds. Keep this water aside. If you plan to skip this step, move to the next one and use 1 cup of water instead and increase the mango pulp / aam ras to 1 cup in the recipe.
Next, in a large bowl , mix together – yoghurt, besan/chickpeas flour, salt, greenchilli ginger paste, sugar and give it a good stir. Add plain water to run down the yoghurt mix. Do not make it watery.
Time to temper our mix. In another small pan, heat ghee and add all tempering ingredients one after the other starting with mustard seeds. Pour this hot mix on the yoghurt slurry and heat it until it is almost cooked.
When the yoghurt mix is almost cooked, add the pulp water and aam ras and give it a good stir. Add crushed ginger and cook for another 2 mins. Do not cook much as it will split.
Serve hot with steamed rice or puris/chapatis along with any subji out your choice