Directions

1. Tempering Oil Directions:

   1. Heat ghee in a skillet over medium-high heat.

   2. Once fat is pre-heated add ½ tsp fenugreek seeds, ½ tsp cumin seed, 4 red chilis and a half cinnamon stick. Toast, while stirring constantly until fragrant and seeds begin to brown.

   3. Remove from heat, strain through a mesh sieve, and stir in the chili powder.

   4. Set aside.

2. Fajeto Directions:

   1. Place yogurt, chickpea flour, ginger, green chilis, and jaggery into the vessel of a food processor or blender and blend until smooth, reserve.

   2. Place a skillet over high heat and add the vegetable oil. Once the oil is preheated add 1 tsp fenugreek seed, 1 tsp mustard seed and 1 tsp cumin seeds. Then add ½ cinnamon stick, cloves, and asafetida. Toast spices until fragrant.

   3. Add 4 red chilis and curry leaves. Sauté until leaves are cooked and crisp.

   4. Add yogurt paste, mango puree, turmeric and water and stir until incorporated.

   5. Simmer uncovered for 20 minutes and add the mango cubes. Simmer for another 5 minutes until mangos are tender and soup is silky, continue simmering to achieve desired texture if necessary.

   6. Pour tempered oil over the fajeto soup and stir.

3. To Serve:

   1. Place 3/4 cup of fajeto into a bowl and top with 1/2 cup of warm basmati rice. Garnish with cilantro and serve warm.