Fajeta

Of all the delicious home cooked Gujarati Jain food which my siblings and I ate growing up , this was probably one which fills my heart with memories and instantly opens up the tear ducts. The person who fed us the most delicious of meals was about a decade older than our mother but they were friends who loved each other unconditionally. Going to her home was a therapeutic outing for my mother, I realise now.

All that the three of us did was feasted when were there. Anila Aunty (I have mentioned her often in the past) churned out food in large volumes and did so effortlessly. The containers from which the food was dished out were like akshay patharams (never became empty).I don’t think I have ever seen the bottom of any of those gleaming steel vessels. Her single minded focus was to stuff us with food. After the 11th helping when our stomachs would protest and we would politely decline the next helping ,she would respond by ‘”Why?”..”Eat no Shanthini !” And if she was busy chatting with mom the task would be relegated to her trusty aid Bhaama who ,with her wiry frame and bony fingers,churned out the thinnest ,softest rotis and kept up non -stop chatter while we ate.

Around the time I began to develop my individual cooking style or understanding my way around the kitchen, Aunty had moved to Bombay to be with her family. I wish ,everyday,that I could cook for her keeping in mind her staunch dietary preferences. I can almost hear that laugh and the shake of her head if she knew I was attempting to make the Fajeta at home. I did speak to her daughter about it though… the family bond continues and it is here to stay.

The mangoes are from our tree at home. We usually pickle it when green but on one occasion my sister-in-law Priya called me saying she had allowed them to ripen and the taste was so good. Ever since then we allow the last lot to ripen. This Fajeta (mango kadhi) or like Aunty used to say “maambazham morre kolambu” 🙂 was made using leftover sour curd and an over ripe mango . I crushed my pappad over the bowl of fajeta with a little rice exactly as I was taught to eat it so many years ago. Every mouthful was savoured with the acknowledgement of the deep impact this special soul has had on my life.

The colours from the orange yellow pulp and the bright home grown turmeric made it easy for me to shoot these pictures in the natural light of the mid day sun. I do hope you try out this recipe. Much love from our kitchen to yours.