Gujarati mango soup (Fajeto)
Cooking on page 32 |
Cooking on page 32 |
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Ingredients

  • Ingredients
  • 2 tablespoons chickpea flour
  • 1/8 teaspoon ground turmeric
  • 3/4 teaspoon ground cumin
  • 3/4 ground coriander
  • 120 ml/4 fl oz natural yoghurt
  • 700 ml/ 30 fl oz thick Alphonso mango pulp (sweetened) from a can
  • 1 1/4 – 1 1/2 teaspoons salt
  • 1/2 teaspoon sugar, or to taste
  • 2 bird’s eye chillies, with small slits cut in them
  • 2 tablespoons corn or peanut oil, or a mixture of 1 tablespoon oil and 1 tablespoon ghee
  • a generous pinch of asafetida
  • 1/2 teaspoon whole brown mustard seeds
  • 1/2 teaspoon whole cumin seeds
  • 2 whole, dried, hot red chillies
  • 1/8 teaspoon whole fenugreek seeds
  • 10 –15 fresh curry leaves, if available

Instructions

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