Mango Kadhi/ Fajeto

Mango Kadhi as it is made in Gujarati Households, bringing in the sweetness from the ripe mango pulp.

I had a very little exposure to regional cuisine until one of my cousins got married into a Gujarati household. Once we were together for a vacation at my grand mother’s home, and she told how she was confused with everything sweet in their in-laws household, as she was brought up in  Punjabi household, with spice overdose in everything.

Years later when I got engaged to SM, he was posted in Baroda, and he very fondly told me how much he like this sweet and sour mango Kadhi, that Kanta ben, their cook lady makes for them. And the whole cousin saga played in my head. Now I really got curious about the Gujarati style of cooking, while I searched for the recipe of the mango Kadhi, and in those days, it was culinary queen Tarla Dalal’s recipe which was the fanciest best.

Made the recipe as it was given, and found it interesting, but like another North Indian palate, tweaked it with my spice tempering. Later when I made, for SM to taste it when he visited Delhi, he smiled it away and said Kanta ben, bahut meetha banatee hein( Kanta Ben Cooks very sweet version) Yeh badhiya hein( this is good)

Years later I still make it once in while when nice ripe mangoes are in season, and like to just eat it with a bowl of rice. Unlike in Gujrat where it is served with poori and Amras. This recipe is a bit spicier version of The authentic Gujarati recipe.

Try this refreshing new avatar of regional Mango Kadhee….as a tribute to Indian cuisines, and celebrate mangoes.

Print Recipe
Mango Kadhi
This is a sweet and spicy curry made with yogurt and mango pulp, eaten with poori, or steamed rice, popular in gujrat.
Course Curry, Main Dish
Prep Time 10 min
Cook Time 30 min
Servings
servings
Ingredients
Tempering
Course Curry, Main Dish
Prep Time 10 min
Cook Time 30 min
Servings
servings
Ingredients
Tempering
Instructions
  1. Mix Besan, 2 tbsp of curd, ginger, chilies, and grind in the blender, to make smooth paste
  2. Add the rest of the curd, one cup of water.
  3. Heat oil, in a kadhai( skillet) add mustard seeds, fenugreek, jeera, and a pinch of hung. Add curry leaves and allow to crackle.
  4. Add The curd mixture, Turmeric powder, salt and mango puree.
  5. Bring it a boil, and allow to simmer for 25 minutes
  6. Now prepare to temper by heating ghee and adding all the ingredients.
  7. Serve the kadhi topped with the temper with Steamed rice.
Recipe Notes

I use sour curd to get the perfect balance of sour and sweet. One can use fresh curd, in case the mangoes are still tart.

 

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