Badanekai Pachadi / Smoked Eggplant Yoghurt Relish

Badanekai Pachadi / Smoked Eggplant Yoghurt Relish

Badanekai Pachadi / Smoked Eggplant Yoghurt Relish

Badanekai or eggplant or brinjal or call it by any of its name was never popular at home. Not my mother’s, not mine. But a few days ago I wanted to make a nice baingan bharta. You can’t go wrong with that now, can you? But instead I did a complete 180 flip and decided to make a yoghurt based relish or as we call it, pachadi. I’ve made many kinds of pachadi before, and this kind would be a first. I had already roasted the eggplant over flame and was cooling it down. Simply mixing it with whisked yoghurt, salt and a tadka meant for a quick side dish.

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Prawn Masala with Ground Prawn Heads

Prawn Masala with Ground Prawn Heads

Prawn Masala with Ground Prawn Heads

Prawn masala sounds familiar and comforting. The ground prawn heads sounds off? It shouldn’t. All these years of watching Masterchef Australia had to come in handy some time. I know of many Indian recipes where the entire prawn is used in curries or even fried. But only in Masterchef did I see contestants use the heads of prawns and shells of crustaceans to make bases for sauces, soups and oils. I used this trick to give my prawn masala a big prawn punch.

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