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How to make Ras No Fajeto - Mango flavoured kadhi, lightly tempered – tastes yummy with steamed rice .

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This recipe has featured on the show Khanakhazana.

Main Ingredients : Mango pulp (मैंगो पल्प), Gram flour

Cuisine : Gujarati

Course : Dals and Kadhis

Ras No Fajeto
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Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism.  The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat.  The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion.  The Parsi cuisine on the other hand is a blend of western influences.

For more recipes related to Ras No Fajeto checkout Aamras Ki Kadhi, Aamras Ki Kadhi, Aam Kadhi (Fajeto) . You can also find more Dals and Kadhis recipes like Shengdanyachi Amti, Vrat Ki Kadhi, Palakwali Dal, Moong Ki Dal.

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Ras No Fajeto Recipe Card

Ras No Fajeto
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Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Ras No Fajeto Recipe

  • Mango pulp 1/2 cup

  • Gram flour 3 tablespoons

  • Turmeric powder 1/4 teaspoon

  • Salt to taste

  • Buttermilk sour 3 cups

  • Oil 2 tablespoons

  • Asafoetida a pinch

  • Cumin seeds 1/2 teaspoon

  • Curry leaves 6-8

  • Green chillies chopped 3

  • Jaggery (gur) 1 tablespoon

Method

Step 1

Take mango pulp in a bowl, add gram flour, turmeric powder, salt and mix with a whisk to make a smooth mixture. Add buttermilk and mix well.

Step 2

Heat oil in a pan. Add asafoetida, cumin seeds, curry leaves, green chillies and sauté for a minute. Add the mango mixture and mix again. Add jaggery and mix again. Add water to get the required consistency.

Step 3

Once the mixture comes to a boil, reduce heat and simmer for five minutes.

Step 4

Serve hot with steamed rice.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.