| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 15 minutes |
| Serves | 4 |
| Cuisine | Indian |
| Diet | Family Friendly |
| Preparation | Easy |
Ingredients
Cooking Instructions
Download 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.
