Fajeto - SK Khazana

Ingredients list for Fajeto - SK Khazana

• 1 cup Yogurt
• 2 tablespoons Gram flour (besan)
• 2 medium Dasheri mangoes pulp extracted
• Salt
• 3 tablespoons Ghee
• 1 1/2 teaspoons Mustard seeds
• 1 1/2 teaspoons Cumin seeds
• 1/2 teaspoon Asafoetida
• 1/2 teaspoon Fenugreek seeds (methi dana)
• 1-2 Green chillies chopped
• 1 inch Ginger finely chopped
• 10-12 Curry leaves
• 1/4 teaspoon Red chilli powder
• 1/4 teaspoon Turmeric powder
• 2 Dried red chillies
• for garnish Fresh coriander sprigs

Method

1. Take yogurt in a bowl, add gram flour and salt and whisk till smooth.
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.
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.
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.
5. Add mango pulp and mix well. Adjust salt, cook for 5-7 minutes, stirring occasionally. Take the pan off the heat.
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.
7. Transfer into a serving bowl, garnish with coriander sprigs and serve hot.