How to make Fajeto - SK Khazana -

A popular Gujarati mango kadhi

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Yogurt (दही), Gram flour (besan) (बेसन)

Cuisine : Gujarati, Indian

Course : Dals and Kadhis

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For more recipes related to Fajeto - SK Khazana checkout Vrat Ki Kadhi, Schezchow Kadhi, Dahi Ki Kadhi, Boondi ki Kadhi . You can also find more Dals and Kadhis recipes like Sprouted Moong Kadhi Khattu Mag Vengaya Sambhar Rasam Powder

Fajeto - SK Khazana

Fajeto - SK Khazana Recipe Card

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It is a fact that Dals and Kadhis are comfort foods and they are a good source of calcium, phosphorus, vitamins B and iron. Dals, especially are a major source of dietary fibre and proteins. Kadhis are a blend of yogurt and herbs which assist in efficient digestion. Every region has its locally grown herbs and spices as the key ingredients, thus a variety of kadhis are relished across the length and breadth of Indian subcontinent.

Prep Time : 6-10 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Fajeto - SK Khazana Recipe

  • Yogurt 1 cup

  • Gram flour (besan) 2 tablespoons

  • Dasheri mangoes pulp extracted 2 medium

  • Salt

  • Ghee 3 tablespoons

  • Mustard seeds 1 1/2 teaspoons

  • Cumin seeds 1 1/2 teaspoons

  • Asafoetida 1/2 teaspoon

  • Fenugreek seeds (methi dana) 1/2 teaspoon

  • Green chillies chopped 1-2

  • Ginger finely chopped 1 inch

  • Curry leaves 10-12

  • Red chilli powder 1/4 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Dried red chillies 2

  • Fresh coriander sprigs for garnish

Method

Step 1

Take yogurt in a bowl, add gram flour and salt and whisk till smooth.

Step 2

Heat 2 tbsps ghee in a deep pan, add 1 tsp mustard seeds and let them splutter. Add 1 tsp cumin seeds and let them change colour.

Step 3

Add asafoetida and fenugreek seeds, mix and sauté for 30 seconds. Add green chillies, ginger and 5-6 curry leaves, mix well and saute for 30 seconds.

Step 4

Add red chilli powder and turmeric powder and mix. Add yogurt mixture. Rinse the bowl with 2 cups of water and add and whisk well. Let the mixture come to a boil and cook for 5-7 minutes, stirring occasionally.

Step 5

Add mango pulp and mix well. Adjust salt, cook for 5-7 minutes, stirring occasionally. Take the pan off the heat.

Step 6

For the tempering, heat remaining ghee in a tempering pan, break and add red chillies, remaining asafoetida and remaining curry leaves and saute for 30 seconds. Add remaining cumin seeds and remaining mustard seeds and let them splutter. Add the tempering to the fajeto.

Step 7

Transfer into a serving bowl, garnish with coriander sprigs and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.