Lal Wangun with Steamed Basmati Rice

Instructions

1. 1

   Prepare the Eggplants

   • Wash the eggplants and pat them completely dry.
   • Trim the very end of the stems but keep the rest attached for easy handling.
   • Make two deep slits lengthwise in each eggplant from the bottom towards the stem, forming a cross, but ensuring they remain whole at the top.
2. 2

   Fry the Eggplants

   • Heat the mustard oil in a heavy-bottomed pan or kadai over medium-high heat. Let it heat until it just begins to smoke; this step is crucial to mellow its pungent flavor.
   • Carefully slide the prepared eggplants into the hot oil. Fry in batches if necessary to avoid overcrowding the pan.
   • Fry for 8-10 minutes, turning occasionally, until they are golden brown on all sides and cooked through.
   • Remove the fried eggplants with a slotted spoon and set them aside on a plate lined with paper towels to drain excess oil.
3. 3

   Prepare the Spice Base (Masala)

   • Carefully pour out the excess oil from the pan, leaving about 2 tablespoons.
   • Reduce the heat to low. Add the cumin seeds, cloves, and black cardamom. Sauté for about 30 seconds until they become fragrant.
   • In a small bowl, combine the Kashmiri red chili powder, fennel powder, dry ginger powder, asafoetida, and turmeric powder with 1/4 cup of water. Whisk to form a smooth, lump-free paste.
4. 4

   Cook the Gravy

   • Pour the spice paste into the pan. Cook for 2-3 minutes, stirring continuously, until the paste darkens in color and you see oil separating at the edges.
   • Add the remaining 1.75 cups of water and the salt. Stir well and increase the heat to high, bringing the gravy to a rolling boil.
5. 5

   Simmer and Finish

   • Once the gravy is boiling, gently place the fried eggplants into it.
   • Reduce the heat to low, cover the pan with a lid, and let it simmer for 10-12 minutes.
   • This allows the eggplants to absorb the spicy flavors and become exceptionally tender, while the gravy thickens slightly.
6. 6

   Rest and Serve

   • Turn off the heat and let the Lal Wangun rest, covered, for at least 10 minutes before serving. This step is key for the flavors to meld and deepen.
   • Serve hot, traditionally with a side of plain steamed rice.