Wangan Hachi with Fried Eggs with Lavasa Bread

Instructions

1. 1

   Rehydrate the Eggplants

   • Place the dried eggplants in a large bowl and cover them completely with hot water.
   • Let them soak for at least 30-40 minutes, or until they are fully rehydrated and soft.
   • Once softened, gently squeeze out the excess water from each piece and set aside. Do not squeeze too hard or they might break.
2. 2

   Fry the Eggplants

   • Heat the mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it just begins to smoke. This step is crucial to remove the oil's raw pungency.
   • Reduce the heat to medium. Carefully add the rehydrated eggplants to the hot oil.
   • Shallow-fry for 6-8 minutes, turning occasionally, until they are evenly browned and slightly crisp on the edges.
   • Using a slotted spoon, remove the fried eggplants from the pan and set them on a plate.
3. 3

   Prepare the Spice Base

   • In the same pan with the remaining oil, lower the heat to low. Add the hing and let it sizzle for 10 seconds.
   • In a small bowl, combine the Kashmiri red chilli powder, saunf powder, sonth, and turmeric powder. Add 3-4 tablespoons of water to create a smooth, lump-free paste.
   • Pour this spice paste into the hot oil. Sauté for 2-3 minutes, stirring continuously, until the paste darkens slightly and you see oil separating at the edges.
4. 4

   Build the Gravy and Simmer

   • Turn the heat to the absolute lowest setting. Slowly add the whisked, room-temperature curd to the pan, stirring constantly and vigorously to prevent it from curdling.
   • Continue stirring and cook for 2-3 minutes until the curd is well incorporated into the masala.
   • Return the fried eggplants to the pan. Add 1 cup of water and salt. Stir gently to combine everything.
   • Bring the mixture to a gentle simmer, then cover the pan and cook on low heat for 12-15 minutes, or until the eggplants are tender and the gravy has thickened to a semi-dry consistency.
5. 5

   Fry the Eggs

   • While the eggplant curry is simmering, heat the ghee in a separate non-stick frying pan over medium heat.
   • Crack the eggs into the pan, being careful not to break the yolks.
   • Fry the eggs for 3-4 minutes for a sunny-side up with a runny yolk, or cook longer to your desired doneness.
6. 6

   Assemble and Serve

   • Once the Wangan Hachi is cooked, turn off the heat.
   • Divide the eggplant curry among four serving plates or bowls.
   • Carefully place one fried egg on top of each portion.
   • Garnish with freshly chopped coriander leaves and serve immediately with hot steamed rice or Kashmiri roti.