Mango pulp combined with curd curry and spices, give an unusual flavour that whets an appetite.
Preparation Method
- Wash and dry the mangoes.
- Soften and squeeze them to remove the pulp.
- Squeeze and wash mango peels and stones with water.
- To this water, add little pulp to make 4 cups of mango pulp water or mix 1 cup mango pulp, with 3 cups of water.
For the Mango Pulp Water
- In a pan, whisk the mango pulp water, gram flour and curds to a smooth mixture.
- Boil this mixture on a medium flame. Stir continuously to prevent lumps. As the mixture thickens, add rest of the ingredients. Bring it to a boil.
For the Fajeto
- On a low flame, heat ghee in a ladle. Add the cinnamons, cloves and cumin seeds. As they crackle, add asafoetida. Pour the tempering to the boiling fajeto.
- Simmer for 10 more minutes.
- Garnish. Serve hot with rice and papad.
For the Tempering
- Proportion of mango pulp can vary.
Sweetness and consistency of fajeto depends on individual liking.
Additional Note
This sentence appears in many of your recipes. Kindly clarify as it is misleading:
1 cup fresh curds (boiled till 100° C)