| انشأ بواسطة | سبينس |
| وقت التحضير | 10 دقائق |
| وقت الطهي | 15 دقائق |
| عدد الأفراد | 4 |
| مطبخ | الهندي |
| النظام الغذائي | مناسب للعائلات |
| إرشادات التحضير | وصفة سهلة |
المكونات
طريقة التحضير
تحميل PDF1
Peel the mango and add to a blender with the yoghurt, gram flour, Indya spices and water. Blend until smooth and set aside.
2
Heat the ghee in a saucepan over medium heat and add the mustard seeds, cumin seeds and dried chillies. Once they begin to pop, add the curry leaves and fry for 30 seconds until fragrant.
3
Reduce the heat to low and pour in the mango-yoghurt mixture, stirring continuously. Add the tomatoes and bring the curry to a gentle simmer. Cook for 2-3 minutes until the tomatoes begin to soften, and the curry slightly thickens. Season with salt to taste.
4
Serve the fajeto over steamed basmati rice and finish with plenty of fresh coriander.
