½cupmango pulpor pulp from 1 to 1.5 mangoes, depending on their size
½cupcurd/dahi
1tablespoonschickpea flour/besan
1.5cupswater
small piece of gingergrated
¼teaspoonturmeric powder/haldi
salt to taste
Tempering and other ingredients
1teaspoonoil
½teaspoonghee/clarified butter
1broken dry red chillideseeded
¼teaspoonmustard seeds/rai
½teaspooncumin seeds/jeera
few curry leaves/kadi patta
1green chillicut into 2 pieces
2cloves
small cinnamon stick/dalchini
4-5fenugreek seeds/methi seeds
¼teaspoonasafoetida/hing
½teaspoonjaggery/gur
Instructions
In a bowl, combine curd and besan. Whisk well so that no lumps remain.
Now add mango pulp, grated ginger, salt and turmeric powder. Again whisk well to get a smooth mixture adding water gradually.
Keep the mixture aside.
In a pan, heat oil and ghee on a medium heat. Add dry red chilli and mustard seeds. Once the seeds crackle, add cloves, cinnamon stick, fenugreek seeds and cumin seeds.
When cumin seeds splutter, add hing, curry leaves and green chilli. At this time if you feel that the heat is too high, you can reduce the flame to low or switch it off.
Mix everything well and immediately add the curd-besan-mango pulp mixture.
Mix well and cook for 5-6 minutes, stirring in between.
Now add jaggery, mix and simmer for another 5 minutes. At this stage, you may adjust the salt level.
Serve this Mango Kadhi or Fajeto hot with Vegetable Khichdi, Vegetable Pulao or Puris/Parathas.
Video
Notes
You can adjust the quantity of jaggery as per your taste. It would also depend on the sourness of curd and sweetness of mango.