المكونات
- Mallika Mango 1 large ripe
- Spinneysfood Full-Fat Greek Yoghurt 250g
- Gram flour (besan) 5g
- Indya Spices Coastal Coconut 1 tbsp
- Spinneysfood Bottled Water 160ml
- Ghee 1 tbsp
- Spinneysfood Mustard Seeds 1 tsp
- Spinneysfood Cumin Seeds 1 tsp
- Dried red chillies 2
- Spinneysfood Curry Leaves A handful
- Medium tomatoes 2, quartered
- Spinneysfood Fine Sea Salt To taste
- Cooked basmati rice 300g
نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."
Gujarati ripe mango curry (fajeto)
Indian 10 Mins Prep · 15 Mins Cook
- Peel the mango and add to a blender with the yoghurt, gram flour, Indya spices and water. Blend until smooth and set aside.
- 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.
- 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.
- Serve the fajeto over steamed basmati rice and finish with plenty of fresh coriander.