Fariyali Fajeto / Mango Curry

Fariyali Fajeto is a curry made from mango pulp. It is made as a fasting food with special chestnut flour / Singhade ka Atta.

The Mango Curry / Fajeto is a popular curry made in Gujrati homes. It’s a delicious sweet and sour curry made with mango pulp, yoghurt and chickpea flour. The curry is a class apart, seriously it’s one curry that is absolutely divine.

To enjoy the curry while you are fasting, the chickpea flour is substituted with water chestnut flour. The flour gives a body to the curry. The Fariyali Fajeto is equally delicious and in fact, one can’t differentiate between the regular Fajeto and the Faryali one.

Fajeto is either served with some piping hot steamed rice or the Gujrati Do Pad ki Roti . Well, one can actually serve it as a soup also. The perfect balance of sweet and sour flavours is what makes this irresistible. The Fariyali Fajeto is a part of the Mini Fariyali Thali. Since I have made it for a fasting meal, I served it with Sabudana Khichadi .

This is the last week of our September Mega Marathon and my theme for this week is Fasting Thalis / Vrat / Upvas Thali / Food connected to fasting. The main theme of the marathon is Thali and Platter Festival.

Fariyali Fajeto

So, should we check the recipe?

Fariyali Fajeto

Ingredients

1/2 cup mango pulp
2 tbsp rajigiri flour
Small piece ginger
2 green chilly
Salt to taste
2 tbsp jaggery
Tempering
2 tsp ghee
1/2 tsp cumin seeds

Method

Blend mango pulp, curd and flour.
Add water to get the curry consistency.
Heat ghee, add cumin seeds, curry leaves and green chillies.
Add the prepared mango mix.
Cook till it boils, then simmer for 10 – 12 minutes.
Garnish with coriander.

Fariyali Fajeto / Mango Curry

Now what is fasting, in Hindu community we have different fasts, if interested check here.

Let’s look at the Thali’s I have posted so far for The Thali and Platter Festival-

 

Week 1
Everyday Thalis

 

 

Week 2
Regional Thalis

 

Day 6 Parathe wali Gali ki Thali
Day 6 Kaddu ki Khatti Meethi Sabzi
Day 7 Sindhi Meal
Day 7 Sev ka Raita
Day 8 A Meal from Kerela
Day 8 Nadan Urulaizhangu Curry
Day 9 Chettinad Wedding Spread
Day 9 Potato Masala
Day 10 Bengali Vegetarian Thali
Day 10 Anarosher Chutney

Week 3

Platters

Day 11 Gujarati Farsan Platter
Day 11 Dudhi na Muthiya
Day 12 Pakora Platter
Day 12 Stuffed Whole Onion Pakora
Day 13 Chatpati Chaat Platter
Day 13 Chatpati Chole ki Chaat
Day 14 Sindhi Breads
Day 14 Aatey jo Chilro
Day 15 Udupi Tiffin Recipes
Day 15 Rava Masala Idli
Day 16 Marashtrian Mix Platter
Day 16 Matar ki Karanji

Week 4

Flatbread Special Thalis

Day 17 Maharashtrian Rustic Thali
Day 17 Jowar ki Roti
Day 18 Himachal Pradesh Thali
Day 18 Babru
Day 19 North Indian Thali
Day 19 Ajwain ka Paratha
Day 20 Rajasthan ki Thali
Day 20 Biscuit Bakhri
Day 21 Uttar Pradesh Thali
Day 21 Beetroot Poori
Day 22 Saurashtra Lunch Thali
Day 22 Gujarati Bakhri

Week 5

Theme Special Thalis – Theme – Fasting Food

Day 23 Fariyali Thali
Day 24 Sabudana Vada

Print Recipe
Fariyali Fajeto
Fariyali Fajeto is a curry made from mango pulp . It is made as a fasting food with special chestnut flour / Singhade ka Atta .
Course Dinner, Lunch
Cuisine Indian Cuisine
Prep Time 10 Minutes
Cook Time 15 Minutes
Servings
Ingredients
Tempering
Course Dinner, Lunch
Cuisine Indian Cuisine
Prep Time 10 Minutes
Cook Time 15 Minutes
Servings
Ingredients
Tempering
Instructions
  1. Blend mango pulp , curd and flour .
  2. Add water to get the curry consistency .
  3. Heat ghee , add cumin seeds , curry leaves and green chillies .
  4. Add the prepared mango mix .
  5. Cook till it boils , then simmer for 10 - 12 minutes .
  6. Garnish with coriander .
Recipe Notes

Fariyali Fajeto

 

 

 

4 thoughts on “Fariyali Fajeto”

  1. Do you use ripe mango pulp for this? Love this, I make kadhi but only with the flour never like this, something different and unique.

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