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A unique and rustic Kashmiri specialty made with sun-dried eggplants, simmered in a fragrant blend of fennel, ginger, and yogurt. This tangy, smoky dish offers a taste of traditional Kashmiri home cooking.
Rehydrate the Eggplants
Fry the Eggplants
Prepare the Yogurt Masala
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A unique and rustic Kashmiri specialty made with sun-dried eggplants, simmered in a fragrant blend of fennel, ginger, and yogurt. This tangy, smoky dish offers a taste of traditional Kashmiri home cooking.
This kashmiri recipe takes 70 minutes to prepare and yields 4 servings. At 218.51 calories per serving with 3g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Simmer and Finish
Serve
If you can't find dried eggplants, use 2 medium fresh eggplants. Slice them, lightly salt them and let them rest for 15 minutes. Pat dry and shallow fry until golden before adding to the masala.
For a more substantial dish, you can add one medium potato. Peel, cube, and fry the potato cubes until golden brown, then add them to the curry along with the fried eggplants.
To make this recipe vegan, substitute the dairy yogurt with a thick, unsweetened plant-based yogurt like coconut or cashew yogurt.
The high fiber content in eggplants aids in regular bowel movements and overall digestive wellness, while the probiotics from yogurt support a healthy gut microbiome.
Eggplants contain beneficial antioxidants like nasunin. Additionally, spices such as turmeric provide curcumin, which helps combat oxidative stress in the body.
Key spices in this dish, particularly dry ginger powder (sonth) and turmeric, are renowned for their potent anti-inflammatory effects that can help reduce bodily inflammation.
Yogurt is a good source of calcium and protein, which are essential nutrients for maintaining strong and healthy bones.
Wangan Hachi is a traditional and rustic Kashmiri dish made from sun-dried eggplants (brinjals). The name translates to 'dried eggplants'. It's cooked in a tangy and spicy yogurt-based gravy flavored with characteristic Kashmiri spices like fennel and dry ginger powder.
Dried eggplants are a specialty ingredient. You can typically find them at Indian or South Asian grocery stores, especially those that stock Kashmiri products. They are also available for purchase online from various specialty food retailers.
To prevent yogurt from curdling, make sure it is at room temperature before adding it to the pan. Always add it on the lowest possible heat and stir continuously and quickly until it is fully incorporated into the oil and spices. Using full-fat yogurt also helps stabilize it.
Yes, Wangan Hachi is a relatively healthy dish. Eggplants are a great source of dietary fiber and antioxidants. The yogurt provides probiotics for gut health, and the spices like turmeric and ginger have anti-inflammatory properties. It is also moderately low in calories.
One serving of Wangan Hachi contains approximately 240-260 calories. The exact number can vary based on the type of yogurt and the amount of oil used.
While you can use another neutral high-smoke point oil, mustard oil provides a unique pungent flavor that is authentic to Kashmiri cuisine. Using a different oil will alter the traditional taste of the dish.