Tarla.Dalal's picture

May. 02, 2017

The famous Gujarati ras-puri meal is incomplete without fajeto! Fajeto cannot be classified as kadhi, dal or subzi it is a class apart from any other recipe. What else can you expect from a classical preparation of mango juice cooked together with curds, besan and select spices? Despite its unique charm and magical taste, fajeto is surprisingly quite light on the stomach!


To be mixed together into a smooth curd mango mixture
Fresh mango pulp 1/4 Cup (4 tbs)
Curd 1 Cup (16 tbs)
Besan 1 Tablespoon
Ginger green chilli paste
Turmeric powder 1/4 Teaspoon
Jaggery 1 Tablespoon
Salt To Taste
Water 2 Cup (32 tbs)
Other ingredients:
Cinnamon stick 2
Cloves 3
Dried ginger powder 1/4 Teaspoon
Oil 1 Tablespoon
Mustard seeds 3/4 Teaspoon
Cumin seeds 1/4 Teaspoon
Red chillies 3 Small
Asafoetida 1/4 Teaspoon
Curry leaves 8



1. Combine the cinnamon, cloves and dry ginger powder and pound into a coarse powder using a mortar-pestle (khalbhatta). Keep aside.

2. Heat the oil in a deep pan and add the mustard seeds and cumin seeds.

3. When the seeds crackle, add the red chillies, asafoetida, curry leaves and the pounded spices and sauté on a medium flame for 2 minutes.

4. Add the curd-mango mixture, mix well and cook on a slow flame for 5 to 7 minutes, while stirring occasionally.


5. Serve hot with rotlis and rice.

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 4