Fajeto/ Gujarati mango kadhi

Mango season is upon us, and since alphasos are much cheaper this year than normal, I am really freaking out on them. So when I heard about fajeto, I just had to try it out. Since the recipe I was given didn't sound quite right, I googled it, and found a recipe that really worked for me.

1 cup ripe pureed mangoes
1 cup yogurt
3 tablespoons gram flour
1/2 teaspoon red chilli powder
1/2 teaspoon turmeric powder
1/4 teaspoon asafoetida powder
2 teaspoons jaggery
salt to taste

For tempering

1 tablespoon ghee
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1 inch piece cinnamon stick
1 dry red chilli
1 teaspoon grated ginger
5-6 curry leaves, finely chopped
1 tablespoon chopped coriander leaves

Method
In a sauce pan combine all the main ingredients along with 2 cups of water and whisk them together until well combined. Bring the mixture to come to a boil whisking occasionally. Once the mixture begins to boil, turn the heat to low and simmer for 10 minutes.
Heat ghee in a large sauce pan on medium heat; add mustard seeds and cumin seeds allow them to crackle. Add the cinnamon, dry red chilli, and curry leaves and stir for a few seconds.
Pour the seasoning over the simmering Fajeto. Turn off the heat and garnish with chopped coriander leaves.Serve the Fajeto along with a hot bowl of rice and your favourite vegetable*

* preferably serve it with a spicy vegetable curry, because this tends to leave a sweetish taste in the mouth