Sodyachi Bhaji
A rustic and flavorful Maharashtrian curry featuring rehydrated dried prawns cooked with onions, tomatoes, and aromatic spices. This coastal delicacy packs a punch of umami and pairs perfectly with rice bhakri for an authentic meal.
For 4 servings
4 steps. 30 minutes total.
- 1
Step 1
- a.Prepare the Dried Prawns (20 minutes)
- b.First, clean the dried prawns (sode) by removing any heads, tails, or visible impurities.
- c.Place the cleaned prawns in a bowl and cover them with warm water. Let them soak for 15-20 minutes. This step is crucial for rehydrating them and making them tender.
- d.After soaking, drain the water completely. Rinse the prawns thoroughly under cold running water 2-3 more times to ensure all sand and grit are removed.
- e.Gently squeeze out any excess water from the prawns and set them aside.
- 2
Step 2
- a.Create the Masala Base (12-15 minutes)
- b.Heat the coconut oil in a heavy-bottomed pan or kadai over medium heat.
- c.Add the finely chopped onions and sauté for 7-8 minutes, stirring occasionally, until they turn soft and golden brown.
- d.Add the ginger-garlic paste and slit green chilies. Sauté for another minute until the raw smell disappears.
- e.Add the chopped tomatoes and cook for 4-5 minutes, mashing them with the back of your spoon, until they become soft and pulpy.
- f.Lower the heat and add the turmeric powder and Malvani masala. Stir and cook for 1-2 minutes until the spices are fragrant and oil begins to separate from the masala.
- 3
Step 3
- a.Cook the Curry (15 minutes)
- b.Add the prepared dried prawns to the pan. Sauté for 3-4 minutes, ensuring they are well-coated with the masala.
- c.Stir in the fresh grated coconut and mix well.
- d.Pour in 1 cup of warm water and add salt to taste. Stir everything together.
- e.Bring the curry to a gentle simmer. Then, cover the pan with a lid and reduce the heat to low.
- f.Let it cook for 10-12 minutes, or until the prawns are tender and the gravy has thickened to a semi-dry consistency.
- 4
Step 4
- a.Garnish and Serve (2 minutes)
- b.Turn off the heat. Sprinkle the garam masala and freshly chopped coriander leaves over the curry.
- c.Gently mix everything one last time.
- d.Let the Sodyachi Bhaji rest for at least 5 minutes to allow the flavors to meld.
- e.Serve hot with traditional accompaniments like rice bhakri, chapati, or steamed rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The most critical step is cleaning the dried prawns. Be meticulous to avoid a gritty texture in the final dish.
- 2For a more authentic coastal flavor, using coconut oil is highly recommended over other vegetable oils.
- 3To add a pleasant tangy flavor, you can add 2-3 pieces of dried kokum along with the water and let it simmer with the prawns.
- 4Adjust the amount of water based on your preference. For a drier bhaji, use less water; for more gravy, add a little extra.
- 5This dish tastes even better the next day as the prawns absorb more flavor from the spices. It's great for meal prep.
Adapt it for your goals.
With Potatoes
Add one medium potato, peeled and cubed, along with the onions. The potatoes will absorb the curry's flavor beautifully.
With DrumsticksWith Drumsticks
Incorporate 1-2 drumsticks, cut into 2-inch pieces. Add them when you pour in the water and allow them to cook until tender.
Spicier VersionSpicier Version
Increase the amount of Malvani masala to 2 teaspoons or add a pinch of red chili powder for extra heat.
Creamier GravyCreamier Gravy
For a richer, creamier gravy, substitute half of the water with thin coconut milk.
Why this is on our healthy list.
Excellent Source of Protein
Dried prawns are a concentrated source of protein, which is vital for muscle repair, building new tissue, and supporting overall body functions.
Rich in Omega-3 Fatty Acids
Prawns contain beneficial omega-3 fatty acids, which are known to support cardiovascular health, reduce inflammation, and promote brain function.
Provides Essential Minerals
This dish offers important minerals like phosphorus and calcium from the prawns, which are crucial for maintaining strong bones and teeth.
Flavorful and Aromatic Spices
The blend of traditional spices like turmeric and Malvani masala not only adds incredible flavor but also contributes antioxidants and anti-inflammatory properties to the dish.
Frequently asked questions
A single serving of Sodyachi Bhaji contains approximately 220-250 calories, depending on the amount of oil and coconut used. It's a relatively moderate-calorie dish, rich in protein.