Wangan Hachi with Fried Eggs
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
6 steps. 35 minutes total.
- 1
Step 1
- a.Rehydrate the Eggplants
- b.Place the dried eggplants in a large bowl and cover them completely with hot water.
- c.Let them soak for at least 30-40 minutes, or until they are fully rehydrated and soft.
- d.Once softened, gently squeeze out the excess water from each piece and set aside. Do not squeeze too hard or they might break.
- 2
Step 2
- a.Fry the Eggplants
- b.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.
- c.Reduce the heat to medium. Carefully add the rehydrated eggplants to the hot oil.
- d.Shallow-fry for 6-8 minutes, turning occasionally, until they are evenly browned and slightly crisp on the edges.
- e.Using a slotted spoon, remove the fried eggplants from the pan and set them on a plate.
- 3
Step 3
- a.Prepare the Spice Base
- b.In the same pan with the remaining oil, lower the heat to low. Add the hing and let it sizzle for 10 seconds.
- c.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.
- d.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
Step 4
- a.Build the Gravy and Simmer
- b.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.
- c.Continue stirring and cook for 2-3 minutes until the curd is well incorporated into the masala.
- d.Return the fried eggplants to the pan. Add 1 cup of water and salt. Stir gently to combine everything.
- e.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
Step 5
- a.Fry the Eggs
- b.While the eggplant curry is simmering, heat the ghee in a separate non-stick frying pan over medium heat.
- c.Crack the eggs into the pan, being careful not to break the yolks.
- d.Fry the eggs for 3-4 minutes for a sunny-side up with a runny yolk, or cook longer to your desired doneness.
- 6
Step 6
- a.Assemble and Serve
- b.Once the Wangan Hachi is cooked, turn off the heat.
- c.Divide the eggplant curry among four serving plates or bowls.
- d.Carefully place one fried egg on top of each portion.
- e.Garnish with freshly chopped coriander leaves and serve immediately with hot steamed rice or Kashmiri roti.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the mustard oil is heated to its smoking point to mellow its pungent flavor before you begin cooking.
- 2To guarantee the curd doesn't curdle, make sure it's at room temperature and whisked well. Add it on the lowest heat while stirring continuously.
- 3The consistency of this dish is traditionally semi-dry. If you have too much liquid towards the end, simply remove the lid and simmer for a few more minutes to reduce the gravy.
- 4Soaking the dried eggplants is a non-negotiable step. It's essential for achieving the right texture.
Adapt it for your goals.
Flavor Twist
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.
Added VegetablesAdded Vegetables
Add a few pieces of boiled and fried potatoes (aloo) or lotus stem (nadru) along with the eggplants for a more substantial dish.
Vegan VersionVegan Version
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).
Why this is on our healthy list.
Rich in Antioxidants
Eggplants contain antioxidants like nasunin, which helps protect brain cells. The spices, particularly turmeric, add to the antioxidant profile of the dish.
Good Source of Protein
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.
Aids Digestion
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.
High in Dietary Fiber
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.
Frequently asked questions
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.