Wangan Hachi with Kashmiri Pulao

Instructions

1. 1

   Rehydrate the Eggplants

   • Rinse the dried eggplants under running water to remove any dust.
   • Place them in a large bowl and pour enough hot water to submerge them completely.
   • Let them soak for at least 30-40 minutes, or until they become soft and pliable.
   • Once rehydrated, gently squeeze out the excess water from each piece and set aside.
2. 2

   Fry the Eggplants

   • Heat the mustard oil in a heavy-bottomed pan or kadai over high heat until it reaches its smoking point. This step is crucial to mellow its pungent flavor.
   • Immediately reduce the heat to medium. Carefully add the rehydrated eggplants to the hot oil.
   • Shallow fry for 5-7 minutes, stirring occasionally, until they turn a light golden brown and become fragrant.
   • Using a slotted spoon, remove the fried eggplants from the pan and set them aside on a plate.
3. 3

   Prepare the Yogurt Masala

   • In the same pan with the remaining oil, lower the heat to its absolute minimum.
   • Add the cumin seeds and asafoetida. Let them sizzle for about 30 seconds until aromatic.
   • Slowly pour in the whisked yogurt, stirring continuously and vigorously to prevent it from curdling.
   • Once the yogurt is smoothly incorporated, add the Kashmiri red chili powder, fennel powder, dry ginger powder, turmeric powder, and salt.
   • Continue to cook on low heat for 3-4 minutes, stirring constantly, until the spices are fragrant and you see oil separating at the edges of the masala.
4. 4

   Simmer and Finish

   • Return the fried eggplants to the pan. Gently mix to coat them evenly with the yogurt masala.
   • Pour in 1.5 cups of water and give it a good stir.
   • Increase the heat to medium and bring the curry to a gentle boil.
   • Once it starts boiling, reduce the heat to low, cover the pan with a lid, and let it simmer for 10-15 minutes.
   • Cook until the eggplants are completely tender and the gravy has thickened to a semi-dry consistency, clinging to the eggplant pieces.
   • Turn off the heat and let it rest for 5 minutes before serving.
5. 5

   Serve

   • Serve Wangan Hachi hot with steamed rice or Kashmiri roti for an authentic meal.