Mango Curry – Fajeto

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

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

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

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

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mango curry