Fajeto in Gujarati means a ‘mortification/discomfiture/embarrassment/humiliation/awkwardness’, a ‘faux pas/gauche-ness’ or something that ‘leaves one red in the face’; and thereby hangs a pretty tale.

Legend tells us that a family was resting late on a summer afternoon, after a large and sumptuous meal of ‘puris and Aamras’ (Indian fried bread with mango juice and pulp flavoured with condiments.).

Now, at the time of this tale in India, the lady of the house would soften the whole mangoes, and ease the pulp and juice out with her hands through the hole formed by removal of the stem.

This caused the seed and a fair part of the mango pulp to remain within the skin and stuck around seed. This remainder was discarded and fed to the cows in the evening.

So, back to our lady of the tale. While the family snored through its afternoon nap, who should arrive, but a large party of their daughter’s in-laws. Very important, very important guests, indeed! What were the parents to do? It was just past lunch time, so, no food and in the mango season too! It becomes imperative for the family to serve a lunch, mangoes included.

The clever lady washed clean the seeds and skin of the mango in a vessel of water; added some curds to this flavoured water, condiment, spices and voila! A delicious mango curry was born. This was Fajeto. She cooked some Khichri [a quick and easy dish mix of rice and dal boiled with salt and turmeric powder (http://www.mumbaiblogg.com/food/recipes/khichri/ )] to go with the mango curry and literally, hey presto! One of the most delicious combinations of Parsi-Zoroastrian cuisine was perpetuated –Khichri and Fajeto. To this day, I doubt if there is a better combination of foods.

I could not swear to the authenticity of the tale; but I promise the Fajeto curry is incomparable in taste and texture.

RECIPE:

INGREDIENTS:

1 Cup pulp of ripe mangoes;

1 Cup curds (may be replaced with plain yogurt where curds not available);

1 tbsp gram flour;

3 green chilies;

10 curry leaves;

1 inch piece of peeled ginger minced;

½ teaspoon turmeric (Haldi) powder;

1 tbsp jaggery;

Salt to taste;

1 tbsp ghee;

2 tsp cumin seeds;

½ tsp mustard seeds;

2 dry Red Chilies;

2 teaspoons chopped coriander leaves.

METHOD:

Mix the curd with 3 cups of water to make a smooth liquid of pouring consistency, Add the gram flour

1 inch piece of peeled ginger minced, ½ teaspoon turmeric (Haldi) powder to this liquid,

Heat on medium fire for about 10 minutes,

Stirring gently but continuously.

Stirring helps to achieve a proper smooth texture ensuring that the curds and water do not separate nor do the curds curdle further because of overheating.

In a separate vessel, heat the ghee,

When hot but not smoking, add the mustard seeds and the cumin seeds,

When the seeds begin to splutter, add the Red chilies, the green chilies and the curry leaves. (Please take care when frying the chilies, these are likely to burst and burn the hands and face. The smartest thing to do is to immediately cover the frying vessel after introducing the chilies in it take the vessel off the fire. The chilies will fry in the hot oil off the stove.)

Pour the curd and water mix slowly into the tempering of the seeds, chili and leaves in ghee.

Equally slowly introduce the mango pulp into the tempered curd mix stirring gently but constantly to ensure a smooth curry.

Sprinkle finely cut fresh coriander leaves,

Stir constantly but gently and further cook the curry on medium to low fire for about 10 minutes. (Please watch out for curdling).

If the curry appears to be curdling, immediately take it off the fire.

DO NO LET THE CURRY BOIL AT ANY STAGE OF THE RECIPE.

Serve as a delicious soup of with Khichri (recipe at http://www.mumbaiblogg.com/food/recipes/khichri/) or with Savoury Dhebras or rice flour chapattis.

Summer Potatoes — Quick and Easy Cool Parsi Recipe, for  your ever hungry brood’s summer vacation this year. Simple and delicious, leaves one asking for more.

Summer Potatoes is light and lovely, cooling, tasty and filling, a recipe so easy to make and so quick to serve. Summer Potatoes are an excellent accompaniment to your meats and other meals or it may be used as a main dish by itself, eaten with Dhebras.

‘Parsis love their potatoes’ and amongst the family recipes from as early as mid-1800s, other than the Summer Potatoes, I discovered at least four other Potato Salads; including the old German Kartofel Salad. I will share them all with you in due course.

INGREDIENTS:

PER PERSON:

2 large potatoes (if for a main dish, add 2 more  per person);

100 Gms curds or 150 ml buttermilk per person (use Yogurt, if you prefer; though Yogurt is not so cooling a food);

¼ tsp cumin powder or freshly, roughly crushed roasted cumin seeds;

¼ tsp black pepper powder or a sprinkle of freshly ground pepper (powder tastes better);

1 tsp finely cut fresh coriander leaves;

2 mints leaves (optional);

1 green chili or as preferred (CHECK {*} in the recipe below).

METHOD:

1) Boil or steam the potatoes whole,

Since in the old recipe the potatoes were put in a pottery vessel (matti nu vaasan) and buried in the embers of the wood stove, we at our place bake the potatoes whole. However, this is time consuming and steamed potatoes do just as well. Boiled potatoes turn up an equally tasty dish and save a lot of time. Any of the three ways will do.

2) Poke a knife into each potato to see if fully cooked all the way to the center. The knife must slide in easily. Any resistance means the potato is not ready.

3) When done, cooked and soft enough take off the fire, drain and run in cold water,

4) When cool enough to handle take the skins off.

5) Cut into cubes and put aside,

6) When the cubes cool completely:

6 a) Sprinkle fine cut coriander and mint leaves (ensure the leaves have been thoroughly washed before adding),

6 b) Add Washed and finely cut green chilies ( * if you want to reduce the zest of the chili, add slit the green chilies length-wise, leave                       then in the salad for five to seven minutes and then remove them from the salad and discard),

6 c) Sprinkle salt and Cumin powder and black pepper powder and salt;

7) Toss to mix well,     

8) Add curds mix with a spoon to coat the potatoes evenly (do this just before serving. Curds tends to become very sour if added before hand and kept. even if you refrigerate it),

9) Place into a serving bowl Sprinkle a little more coriander on top,

Serve Summer Potatoes cold, refrigerated or room temperature. If serving as a main course, Summer Potatoes taste marvelous with Sweet Dhebras.

VARIATION: A Few bits of left over pineapple or finely cut bits of Murabba make a delicious variation.

Sweet Dhebras recipe at:

Sweet Dhebras — Flat, Unleavened, Griddle-Cooked Parsi Bread