Kashke Badamjan by ‘Kitchen Therapy’

The best recipes, in my opinion, come from a mother’s memory. And she is also undoubtedly the best cook in the whole wide world. Little wonder then that I started off my culinary lessons under my mother’s loving and watchful eye.

I happened to mention this to Kamini during our conversation that I’ve shared a few days ago. With the Kitchen Therapy girl sharing the same emotions, it was no pressure to ask her to share a recipe that she has been taught by her mother. She gladly handed over the recipe of a Persian dish called Kashke Badamjan that was taught to her mother by her grandmother!

I made this dish for the parents and they loved it! I could only sit and give it mournful soulful glances, being allergic to the eggplant.

In Kamini’s words…

“My Mother’s Kashke Badamjan Recipe

This recipe is passed down to my mother from my Dadima (grandmother), who spent many years in Iran. This recipe has been adapted several times depending on which city we are in – the quality and type of ingredients vary everywhere.

This recipe I share with you suits the local Indian ingredients. For example, Indian eggplants have plenty of seeds and the skin is tough to eat – hence we roast the entire eggplant on an open flame, let cool and gently peel off the skin before mashing down and sautéing; this also helps to avoid using excess oil and frying. I use hung Amul dahi or an Indian brand of Greek yoghurt in place of the traditional ‘kashk’.

Pop into Kamini’s kitchen on her Youtube show on IFN Vegetarian and don’t forget to stop by her website Kitchen Therapy for some lovely recipes. You can follow her on Facebook and her Instagram handle is @kitchentherapyindian

Photos: Provided by Kitchen Therapy