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A unique and rustic Kashmiri delight featuring sun-dried eggplants simmered in aromatic spices. Topped with a perfectly fried egg, this smoky and tangy dish offers a taste of authentic Kashmiri home cooking.
For 4 servings
Rehydrate the Eggplants
Fry the Eggplants
Prepare the Spice Base
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A unique and rustic Kashmiri delight featuring sun-dried eggplants simmered in aromatic spices. Topped with a perfectly fried egg, this smoky and tangy dish offers a taste of authentic Kashmiri home cooking.
This kashmiri recipe takes 50 minutes to prepare and yields 4 servings. At 353.93 calories per serving with 10.14g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Build the Gravy and Simmer
Fry the Eggs
Assemble and Serve
For a different tangy note, you can replace the curd with 1 tablespoon of tamarind paste diluted in 1/4 cup of warm water. Add it after cooking the spice paste.
Add a few pieces of boiled and fried potatoes (aloo) or lotus stem (nadru) along with the eggplants for a more substantial dish.
To make this dish vegan, omit the curd and ghee. Use tamarind paste for tanginess and a neutral oil for frying the 'eggs' (you can use a plant-based egg substitute or simply serve without).
Eggplants contain antioxidants like nasunin, which helps protect brain cells. The spices, particularly turmeric, add to the antioxidant profile of the dish.
The addition of eggs and curd makes this dish a good source of high-quality protein, which is essential for muscle repair, immune function, and overall body maintenance.
Key Kashmiri spices like saunf (fennel) and sonth (dry ginger) are well-known for their digestive properties, helping to soothe the stomach and improve gut health.
Dried eggplants are a concentrated source of dietary fiber, which promotes digestive regularity, helps manage blood sugar levels, and contributes to a feeling of fullness.
Wangan Hachi are sun-dried eggplants (brinjals), a traditional ingredient in Kashmiri cuisine. The process of drying concentrates their flavor, giving them a unique, smoky, and intense taste that is very different from fresh eggplants.
While you can make a similar curry with fresh eggplants, it will not be authentic 'Wangan Hachi'. The taste and texture will be significantly different as the dish relies on the characteristic smoky flavor of the dried vegetable.
There are three key steps: 1) Use full-fat curd at room temperature. 2) Whisk it until it's completely smooth. 3) Turn the stove heat to the absolute lowest setting before slowly adding the curd while stirring constantly.
Yes, it can be part of a healthy diet. Eggplants are a great source of fiber and antioxidants. Eggs provide high-quality protein. The spices used, like turmeric and ginger, have anti-inflammatory benefits. The main consideration is the amount of oil and ghee used; you can use it in moderation to keep the dish balanced.
A single serving of Wangan Hachi with Fried Eggs contains approximately 350-450 calories. The exact number can vary based on the amount of oil absorbed during frying and the size of the eggs used.
Store the eggplant curry and fried eggs in separate airtight containers in the refrigerator for up to 2 days. Reheat the curry gently on the stovetop or in the microwave. It's best to fry a fresh egg when serving the leftovers for the best texture.