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.
It’s ideal for summers when it’s so hot and you need something on the side that’s cooling. A pachadi like this is perfect. Plus, the smokey flavour is all you need in this so don’t think about adding any masala to it.
Eggplant – 1 large
Yoghurt – 2 cups whisked
Onion – 1 small, chopped
Green chilli – 1 small, finely chopped
Coconut oil – 3 tsp
Urad dal – 1 tsp
Mustard oil – 1 tsp
Dried red chillies – 2
Coriander leaves – 1 tsp chopped
Salt – 1-2 tsp
Roast the eggplant over a flame till soft and cooked. It should take around 10-12 mins. Make sure you keep turning it around so all of it is exposed to the flame.
Once done, take it off the flame and let it cool enough for you to handle it. Then, take off its skin and keep the flesh.
With a fork, mash it. Now add the yoghurt, chilli, onion and salt.
Heat the oil, add mustard and wait for it to splutter before adding the urad dal.
Drop the curry leaves and let them splutter too.
Tip the tadka on to the eggplant mix.
Mix well and serve.
You don’t need to reheat it. It’s best served chilled, actually.