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Mango Curry – Fajeto

May 7, 2016 By appu 8 Comments

While growing up, we lived in this huge rambling and wild compound. The coconut trees far outnumbered the humans. Everyone was equally immersed in the neighbours’ life, as much as their own. Without exception, every evening we kids met up at 4 pm and were dragged home at 8 pm, by parents who had to spell out dire consequences if we delayed leaving our playmates to come home. We cycled, played hide and seek – a complete torture for the person who was the “den”! The game went on forever because someone or the other always got the better of him. Our compound was massive, with many many hiding places. And new ones were found every day.

We had a fish pond, which was religiously cleaned one Sunday a month, and in summer vacations. We lived by the sea, so horse riding, football, cricket were our favourite pass times.

Well – now that I have drowned myself in serious nostalgia, I might as well get to the point, before I sit down to write childhood memoirs of Appu!!

Mango Curry

Mango Curry

Our neighbours were 2 boys and their parents. Sweetest most friendly people alive. Of course, the boys had to torture us time and again, which they did with glee and wild abandon. We are all grown up now and treat each other with respect, but I loose all semblance of maturity when I eat anything at their home. Aunty (the sainted mom, who handled two, very naughty boys) still cooks. We very unabashedly invite ourselves to their dining table every once in a while. Right down from the chapati to the pickles have hitherto unknown flavours and fragrances.

mango curry

mango curry

Yesterday I passed by their home, and the redolent aromas emitting from their kitchen window made my stomach growl. I had to stop by for a quick chat, and had a taste of the mango curry  –  or as the Gujrati’s call, it _ Fajeto. I think I must have gone into a trance for a bit! Mango exploding with a bit of ghee and a high taste of asafoetida! This was made by the wife of one of the boys (ah! alright Men now!) – Smita. And … well, I think the staircase to food heaven starts right there!

I made it today for lunch, it turned out amazing. I took her permission and am now publishing it in the blog.

mango curry

mango curry

Don’t wait up too long. The mangoes are perfect right now. Use ALPHONSO only. As far as I am concerned all other mangoes are not mangoes. They are frauds! Duplicates! Imposters!

Very easy, very quick and very tasty! You will make it again and again!

Mango Curry - Fajeto
Print Recipe
Made very quickly, eaten up as fast! Will leave you salivating for more!
  • CourseMain Course, Side Dish
  • CuisineGujrati, Indian
Servings Prep Time
3 - 4 people 10 minutes
Cook Time
10 minutes
Servings Prep Time
3 - 4 people 10 minutes
Cook Time
10 minutes
Mango Curry - Fajeto
Print Recipe
Made very quickly, eaten up as fast! Will leave you salivating for more!
  • CourseMain Course, Side Dish
  • CuisineGujrati, Indian
Servings Prep Time
3 - 4 people 10 minutes
Cook Time
10 minutes
Servings Prep Time
3 - 4 people 10 minutes
Cook Time
10 minutes
Ingredients
To blend together.
  • 2 Nos Alphonso mangoes Ripe.
  • 1/2 Cup youghurt
  • 1 Tbspn, heaped Besan (Gram Flour)
  • 1 Cup Water
For the tempering
  • 1 Tbspn Ghee (Clarified Butter)
  • 1/2 Tspn Jeera (Cumin Seeds)
  • 1 Tspn salt
  • 1 Sprig Curry Leaves
  • 1/4 Tspn Hing (Asafoetida) Get a good quality one.
  • 1 Tspn Ginger Green Chilly Paste Grind together in a mortar.
Add while cooking.
  • 1 Tspn heaped Sonth (Dried powdered ginger)
Servings: people
Instructions
To make the mixture for blending.
  1. Squeeze out the pulp of both the mangoes. Using your hands, squeeze and rub the pulp from the seed also.
  2. In a bowl, add the pulp, curds, besan and water, and blend well using a hand blender.
Tempering
  1. To a heavy bottomed pan, add the ghee.
  2. When the ghee heats up (don't let it smoke), temper the cumin seeds.
  3. When you get the fragrance of the tempering seeds (see that the seeds dont burn), add the ginger chilly paste and fry for a few seconds.
  4. Add the curry leaves (be careful, it might splatter).
  5. Add the hing, and quickly pour the blended mixture into the pan.
  6. PLEASE NOTE CAREFULLY - from now onwards till the curry boils, keep stirring the curry continuously. It doesn't have to be vigorous. The curry might split and / or stick to the bottom and give it a burnt taste. PS - It's actually quite easy. Just be a pro and keep stirring it.
  7. After a few minutes add the salt. Keep stirring.
  8. After another few minutes, add the sonth.
  9. Keep stirring till you see big bubbles rise to the top.
  10. Still keep stirring. At this point I thought my curry had split, but not so. So don't get worried if you see small little pieces of now mango coloured curd floating around.
  11. Keep stirring till it boils vigorously.
  12. After one big large boil, take it off the heat and serve hot.
Recipe Notes

Smita said it goes best with Chapati and vegetables, as a side dish. I had it with rice. For my husband's birthday today, I plan to serve it as a small shot of soup. So many versatile ways to use it.

I was thinking of adding a little extra besan, to thicken it. Or maybe I could thicken it with corn flour - and then roll some baked sweet potatoes in it and serve it. how about with fried tofu?

To jazz it up a little, you could increase the spice quotient in the ginger chilly paste, or add a few dashes of red chilli flakes.

I think it will taste amazing with sticky rice too, in a hot bowl with some sesame seeds and crushed roasted peanuts.

mango curry shots

mango curry shots

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mango curry

mango curry


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Related

Filed Under: Dinner, Lunch, Sides Tagged With: Alphonso, Gujrati Dish, Indian Meal, Mango, soul food, vegetarian, yum

Comments

  1. madhu says

    May 7, 2016 at 5:50 am

    V well written apu not only about your childhood days and the recipe story that goes with it
    I like your style and your passion…
    Keep it up dear….

    Reply
    • Appu says

      May 7, 2016 at 6:02 am

      Thanks a lot. Feedbacks really help.

      Reply
  2. Rekha says

    May 7, 2016 at 1:47 pm

    Makes ones mouth water the way you write !!! Love the post… Will try soon maybe a variation into a salad dressing of gado gado after making it a bit thicker as suggested and adding some spices

    Reply
    • Appu says

      May 7, 2016 at 2:06 pm

      Thanks u. Tell me also. ????

      Reply
  3. Rakhi Somani says

    May 9, 2016 at 4:25 am

    Great going .The passion and love for foodies gives a high.Keep it up .

    Reply
    • Appu says

      May 9, 2016 at 5:27 am

      Thanks a lot Rakhi 🙂

      Reply
  4. Madhu kedia says

    May 11, 2016 at 3:36 am

    Hi Appu- this recipe was Perfect.
    Loved it as soup, with rice, parathas
    Just abt everything.
    Love ur write ups and recipes are simple and tasty and don’t make me think twice before trying them out
    Great going

    Reply
    • Appu says

      May 11, 2016 at 4:53 am

      Hi Madhu, Thanks a ton! Really appreciate the feedback. Someone else suggested adding a little pudina juice also. I’m going to try that soon too!

      Reply

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Meet the Author

For the 21 years and some months that I have been alive, there has been this crazy, eccentric, always-charged-up woman with a full-time job of being a mother to 6 (2 children, 4 dogs).

In her spare time she blasts music on her DJ console, reads like a maniac, downloads shows (because God forbid she runs out of something to watch), runs an entire household, and to top it all off, manages a very successful catering business which makes the most delicious food in the entire world. Once you have her food, everything else will taste like stale socks.

This is what you call "Maa ke haath ka khana".

- Kanak

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