Fajeto/Mango Khadi

                                                                 I came to know of this mango khadi very recently.Even in gujarthi and rajasthani restaurants i have only tasted normal khadi.I saw it recently in a blog and i love mangoes so tried it immediately.It tasted yumm and it is even better than the normal khadi.It will go excellently well with palak roti and masala theplas.Last it tastes great with rice and ghee.

You will Need

• One cup sour Curd
• One cup  Ripe mango Pulp
• One tbs Bengal gram flour
• 1/4 tsp Turmeric powder
• A pinch of Asafoetida
• Salt to taste
• One tsp Oil
• One tsp Cumin seeds
• 1/2tsp Fenugreek seeds
• 1/2 tsp Chilli powder
• One tsp Sugar 
• One tsp ghee

How to
1.Whisk mango pulp,curd,gram flour,salt and turmeric powder.

2.Mix well so that there are no lumps.Add two cups of water and whisk.

3.Heat oil in a pan crackle mustard and cumin seeds,add fenugreek,asafoetida and red chillies.

4.Pour the whisked puree in to the pan and mix again so that it does not form lumps.

5.Let it boil for two to three minutes and switch off the stove.Add sugar and mix well.

Pour it in a serving dish and for a extra flavour heat a tsp of ghee crackle few mustard,cumin and red chillies and chilli powder and pour it over the kadhi. Otherwise you can leave it with the first tempering itself.

Notes

• You can garnish with some chopped coriander leaves.
• If the gravy becomes too thick add some water.
• If it becomes watery add 1/2 tsp more gram flour,make a paste of it and add it to the kadhi.
• You can replace jaggery with sugar.
• If you are not doing the second tempering add the chilli powder in the first tempering itself.