Fajeto is a traditional gujarati kadhi with an addition of ripe mango pulp. The basic concept behind this dish is to prevent any wastage of the mango pulp. Yes…you heard it right. So, traditionally for making this recipe mango seeds (gotla in gujarati) are soaked in a bowl of water and all the excess pulp that is stuck around it is collected. That collected pulp is then used to make fajeto.
Fajeto has a mild flavour and sweetness of mangoes and tanginess of curd. It is then flavoured with jeera, curry leaves and other basic spices. Just like gujarati kadhi, fajeto also has a mild touch of sweetness to it. We have added about ½ teaspoon jaggery, but you can adjust its proportion as per your taste. Also, the quantity of jaggery would also depend on the sourness of curd and sweetness of mangoes. If you are using fresh curd and alphonso mango, then you may even skip adding any additional sweetness.
Enjoy this yummy Mango Kadhi with steamed rice or vegetable khichdi.