Mango Curry – Fajeto
Made very quickly, eaten up as fast! Will leave you salivating for more!
| Servings | Prep Time |
| 3 – 4people | 10minutes |
| Cook Time |
| 10 minutes |
|
|
Ingredients
To blend together.
- 2Nos Alphonso mangoesRipe.
- 1/2Cup youghurt
- 1Tbspn, heaped Besan(Gram Flour)
- 1Cup Water
For the tempering
- 1Tbspn Ghee(Clarified Butter)
- 1/2Tspn Jeera(Cumin Seeds)
- 1Tspn salt
- 1Sprig Curry Leaves
- 1/4Tspn Hing(Asafoetida) Get a good quality one.
- 1Tspn Ginger Green Chilly PasteGrind together in a mortar.
Add while cooking.
- 1Tspn heaped Sonth(Dried powdered ginger)
Instructions
To make the mixture for blending.
- Squeeze out the pulp of both the mangoes. Using your hands, squeeze and rub the pulp from the seed also.
- In a bowl, add the pulp, curds, besan and water, and blend well using a hand blender.
Tempering
- To a heavy bottomed pan, add the ghee.
- When the ghee heats up (don’t let it smoke), temper the cumin seeds.
- 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.
- Add the curry leaves (be careful, it might splatter).
- Add the hing, and quickly pour the blended mixture into the pan.
- 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.
- After a few minutes add the salt. Keep stirring.
- After another few minutes, add the sonth.
- Keep stirring till you see big bubbles rise to the top.
- 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.
- Keep stirring till it boils vigorously.
- 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