Mango kadhi or Fajito is a Gujarati dish made with yogurt and chickpea flour. Pulp of ripe mango is added to it to give a very unique taste. You may be skeptical on how the sweet taste of Mango go with savory nature of the kadhi, but be assured, the outcome is a delight to eat. We enjoyed this mango kadhi with steamed rice and phulke. Here is the easy and simple recipe to make Mango kadhi or Fajito.


All you need is

Sour curd - 1 cup
Chickpea flour \ Besan - 2 tbsp
Ginger - 1\2 inch piece
Green chili - 2
Oil - 2 tbsp
Fenugreek \ Methi seeds - 1\2 tsp
Mustard \ Sarson seeds - 1\2 tsp
Cumin \ Zeera seeds - 1\2 tsp
Asafoetida \ Heeng - 1\4 tsp
Dry red chilies - 2-3
Curry leaves - 10-12
Turmeric powder - 1\2 tsp
Salt to taste
Mango puree - 1 cup

For tempering

Ghee - 1 tbsp
Fenugreek \ methi seeds - 1\4 tsp
Mustard \ Sarson seeds - 1\4 tsp
Cumin \ zeera seeds - 1\4 tsp
Dry red chilies - 3-4
Red chili powder - 1\4 tsp


Method of preparation

Blend chickpea flour, curd, ginger and green chilies in a blender to make a lump free paste.
Heat oil in a pan.
When the oil is hot, add fenugreek seeds, mustard seeds, cumin seeds and asafoetida.
Add dry red chilies and curry leaves.
Now add the curd paste.
Add 3 cups of water, turmeric powder, salt and mango puree.
Bring the kadhi to a boil.
Simmer the heat and let the Kadhi cook for almost 40-45 minutes on low heat.

For tempering

Heat ghee in a small pan.
When the ghee is hot, add fenugreek seeds, mustard seeds, cumin seeds and dry red chilies.
Fry for 10 seconds.
Remove the pan from heat.
Add dry red chili powder.
Pour the tempering over the cooked kadhi.
Serve the kadhi with rice or Phulke