Mango Fajeto (with mom's variation)

Season for Mangoes...Ras-puri..and Fajeto!!! 
Yeah, Fajeto is the fav accomplishment on days when ras-puri is made in my home
So here I share my mom's variation to traditional fajeto which even goes well as Mango soup. Here I have explained using mango pulp, however traditionally this is by product of making aam ras. After taking out most pulp, the seeds and mangoes skin is washed in water to make the watery juice for fajeto, so  nothing goes waste!! 

1. 1/2 cup mango pulp (take out from ras before adding milk/sugar/kesar/eliachi etc)
2. 2-3 tbsp jaggery (based on how sweet is the mango pulp)
3. 1/2 tpsp cumin seeds
4. 1/2 tbsp mustard seeds
5. pinch of hing
6. 2 tpsp oil
7. 8-10 curry leaves
8. 1/2 tbsp turmeric powder
9. 1 tbsp red chili powder

10. 1/2 tpsp garam masala
11. 1/2 tbsp sunth or dry ginger powder 
12. Salt to taste
13. 2 cup water

1. Add water to mango pulp and mix well so that we have diluted mango ras. Keep aside
2. Heat oil and add mustard seeds and let is crackle
3. Add cumin seeds, hing and curry leaves
4. Reduce the flame and quickly add turmeric power, red chili powder, garam masala and jaggery
5. Add the diluted mango pulp prepared in step one. Add sunth powder and mix well
6. Add salt and let it cook for 3-4 min

Yummy fajeto is ready to be served..serve hot with steamed rice to complete ras-puri meal!!