#AAM26 This Mango Kadhi (often known as Fajeto) is a spectacular sweet-and-savory yogurt curry that hails from Gujarati cuisine. It is a brilliant way to celebrate mango season by blending the tanginess of curd with the luscious sweetness of ripe mango pulp. As shown in your thoughtfully styled meal, served with a dome of fluffy steamed rice and a fresh curry leaf garnish, it makes for a comforting yet exotic summer lunch.
In a large bowl, whisk the yogurt and besan together until no lumps remain. Stir in the mango puree, turmeric, and water to create a thin, smooth liquid.
Pour the mixture into a deep pan and turn on the heat to medium. Add the ginger-chili paste and salt. Bring it to a gentle boil, stirring constantly to prevent the yogurt from curdling. Once it boils, lower the heat and simmer for 8–10 minutes until the raw smell of besan disappears.
The Tadka (Tempering): Heat ghee in a small pan. Add mustard and cumin seeds. Once they crackle, add the hing, dried red chilies, and curry leaves.
Pour the hot tempering over the simmering kadhi and cover immediately for a minute to trap the aromas.
Ladle into a bowl top with mango pieces with and serve hot with steamed rice.
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