Mango Magic: Fajeto!
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A TELL-A-TALE RECIPE BY SHREYA PANDYA
Making aam ras during mango season was a carefully executed, step-by-step process. The mangoes had to be soaked for a few hours, they then had to be rolled and softened before the juice was squeezed out. In my growing up years, I was entrusted with the task of making the aam ras.
In one such instance, when I was about to throw away the mango peels and the seeds, mom stopped me saying she will use it later. I wondered what she would use this for? So I hung around the kitchen to see where she would use it.
Mom cleaned the inside of each mango peel and the seeds with clean water. That water was used to make the yummy and chatakedaar fajeto!
“Fajeto might have been discovered by accident by a hapless housewife because the word itself means “fiasco” in Gujarati.“
I had no clue that the mango flavor in the fajeto came from the peels and the seeds. Let me also share that the mango peels were then fed to the cows and the seeds were dried and stored to be used in making dals. No part of the mango was wasted.
So here I share a quick recipe of the lip-smacking fajeto:
KADHI INGREDIENTS
- Water from the washing of mango peels and seeds – should have about 2 cups
- Dahi (Curd): 1 cup
- Besan (Gram flour): 2-3 tbsp
- Red chili powder: half teaspoon
- Sugar or jaggery (quantity depends on the sweetness of mangoes and your preference)
- Haldi (Turmeric): a pinch
- Saunth (Dried ginger powder): ¼ teaspoon
- Namak (Salt), as per taste
FOR THE TEMPERING
- Ghee/ oil: One teaspoon
- Rai (Mustard Seeds): ½ teaspoon
- Jeera (Cumin Seeds): ½ teaspoon
- Dalchini (Cinnamon): ½ stick
- Laung (Cloves): 2-3
- Curry leaves: 4-5
- Boriya Mirchi: 2-3 pcs
- Hing (Asafoetida): a pinch
METHOD
- Mix all the ingredients for the kadhi. Ensure there are no lumps. Easier to use the blender.
- For tempering, heat oil/ghee and add mustard. After it splutters add the other ingredients, one by one. Sauté for a bit.
- Add the tempering to the kadhi mixture.
- Keep stirring to ensure that the dahi doesn’t separate and you get a good consistency.
- Once it boils, allow it to simmer for 5-7 minutes.
- Taste, in case you want more of the mango flavor, you can also add a few aamras.
- Serve with rice or roti.
Do share some of your Mom’s unique recipes, we will be happy to share them with our readers! Also, check out other interesting facts about food in our Food Intake section.
