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A fiery and aromatic Kashmiri specialty where tender fried eggplant is simmered in a vibrant red chili gravy. This simple yet flavorful dish gets its unique taste from fennel, ginger powder, and a hint of asafoetida. Perfect with steamed rice.
For 4 servings
Prepare the Eggplants
Fry the Eggplants
Prepare the Spice Base (Masala)
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A fiery and aromatic Kashmiri specialty where tender fried eggplant is simmered in a vibrant red chili gravy. This simple yet flavorful dish gets its unique taste from fennel, ginger powder, and a hint of asafoetida. Perfect with steamed rice.
This kashmiri recipe takes 45 minutes to prepare and yields 4 servings. At 114.76 calories per serving with 2.14g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Gravy
Simmer and Finish
Rest and Serve
For a milder, creamier gravy, whisk 1/4 cup of plain yogurt until smooth and add it to the gravy after the spice paste has cooked. Simmer on low heat to prevent curdling.
Add 1-2 medium potatoes, peeled, cubed, and fried along with the eggplants for a more substantial dish.
For a hint of sourness, add 1 teaspoon of tamarind paste to the gravy along with the water.
Eggplant skin contains nasunin, an antioxidant that protects brain cells. Spices like turmeric add to the antioxidant profile, helping combat oxidative stress.
Fennel and dry ginger powder are traditionally used to improve digestion, reduce bloating, and soothe the stomach.
Curcumin in turmeric and gingerol in ginger are potent anti-inflammatory compounds that can help reduce inflammation in the body.
Eggplant provides dietary fiber, which is essential for maintaining a healthy digestive system and promoting satiety.
Lal Wangun is a traditional Kashmiri dish where 'Lal' means red and 'Wangun' means eggplant. It features fried eggplants simmered in a spicy, thin red gravy flavored with fennel, ginger, and other aromatic spices.
While mustard oil provides the authentic Kashmiri flavor, you can substitute it with any neutral high-smoke point oil like sunflower or canola oil. The taste will be slightly different but still delicious.
Lal Wangun can be part of a healthy diet. Eggplant is a good source of fiber and antioxidants. The spices used, like turmeric and ginger, have anti-inflammatory benefits. However, the dish involves frying, which adds calories. To make it healthier, you can air-fry or bake the eggplants instead of shallow-frying them.
A typical serving of Lal Wangun (approximately 225g) contains around 200-250 calories. The exact number can vary based on the amount of oil absorbed during frying.
Kashmiri red chili powder is relatively mild. If you've used a hotter variety, you can balance the heat by adding a teaspoon of sugar or a small amount of whisked plain yogurt to the gravy.
Store leftover Lal Wangun in an airtight container in the refrigerator for up to 3 days. The flavors will intensify, and it often tastes even better the next day. Reheat gently on the stovetop or in the microwave.