FAJETO

Summer is in full swing & so are Mangoes. Mango mania is every where. Raw & ripe mangoes are consumed fully in every home in various dishes. Ripe mangoes are generally used to make aamras, milkshakes, puddings & other deserts & eaten wholly as well. We should consume ripe mangoes in moderate quantity, as it is heavy to digest. We, Gujaratis, make Fajeta from ripe mango seeds (gootli/ gotla). It is said that when we have aamras in meals, we should have Fajeta for better digestion.
Ingredients:
5-6 ripe mango’s Gotla
3-4 kokum
1 tbsp jaggery
1 tsp red chilli powder
1/4 tsp turmeric powder
2 cups water
Salt to taste.
Small piece ginger.
For tempering :
1 tbsp ghee
2 cloves
1 piece cinnamon
1 tsp cumin seeds
7-8 curry leaves
1 green chilli slits
For garnishing :
1 tbsp fine chopped coriander

Method:
1. Soak Gotla in water & remove all pulp with the help of hands & knife.
2. Make this pulp & water mixture smooth using hand blender.
3. Now heat ghee & give the temper, using tempering ingredients & add blended liquid.
4. Add spices, salt, kokum, jaggery & ginger.
5. Bring it to boil & slow down heat & let it boil for few minutes.
6. Garnish with coriander & serve hot.
Notes:
1. Quantity of jaggery & kokum can be adjusted as per sweetness of your Gotla.
2. Kokum can be replaced with lemon juice.