Wangan Hachi
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.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Rehydrate the Eggplants
- b.Rinse the dried eggplants under running water to remove any dust.
- c.Place them in a large bowl and pour enough hot water to submerge them completely.
- d.Let them soak for at least 30-40 minutes, or until they become soft and pliable.
- e.Once rehydrated, gently squeeze out the excess water from each piece and set aside.
- 2
Step 2
- a.Fry the Eggplants
- b.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.
- c.Immediately reduce the heat to medium. Carefully add the rehydrated eggplants to the hot oil.
- d.Shallow fry for 5-7 minutes, stirring occasionally, until they turn a light golden brown and become fragrant.
- e.Using a slotted spoon, remove the fried eggplants from the pan and set them aside on a plate.
- 3
Step 3
- a.Prepare the Yogurt Masala
- b.In the same pan with the remaining oil, lower the heat to its absolute minimum.
- c.Add the cumin seeds and asafoetida. Let them sizzle for about 30 seconds until aromatic.
- d.Slowly pour in the whisked yogurt, stirring continuously and vigorously to prevent it from curdling.
- e.Once the yogurt is smoothly incorporated, add the Kashmiri red chili powder, fennel powder, dry ginger powder, turmeric powder, and salt.
- f.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
Step 4
- a.Simmer and Finish
- b.Return the fried eggplants to the pan. Gently mix to coat them evenly with the yogurt masala.
- c.Pour in 1.5 cups of water and give it a good stir.
- d.Increase the heat to medium and bring the curry to a gentle boil.
- e.Once it starts boiling, reduce the heat to low, cover the pan with a lid, and let it simmer for 10-15 minutes.
- f.Cook until the eggplants are completely tender and the gravy has thickened to a semi-dry consistency, clinging to the eggplant pieces.
- g.Turn off the heat and let it rest for 5 minutes before serving.
- 5
Step 5
- a.Serve
- b.Serve Wangan Hachi hot with steamed rice or Kashmiri roti for an authentic meal.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking the dried eggplants is crucial for a tender texture; do not skip this step.
- 2Always heat mustard oil until it reaches its smoking point and then cool it slightly before use to mellow its pungent flavor.
- 3To prevent yogurt from curdling, ensure it's at room temperature and the heat is very low when you add it to the pan. Stirring constantly is key.
- 4The final consistency should be semi-dry, with the masala coating the eggplants. Adjust water if needed during simmering.
- 5Store leftovers in an airtight container in the refrigerator for up to 2 days. The flavors deepen overnight.
Adapt it for your goals.
With Fresh Eggplant
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.
Add PotatoesAdd Potatoes
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.
Vegan VersionVegan Version
To make this recipe vegan, substitute the dairy yogurt with a thick, unsweetened plant-based yogurt like coconut or cashew yogurt.
Why this is on our healthy list.
Promotes Digestive Health
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.
Rich in Antioxidants
Eggplants contain beneficial antioxidants like nasunin. Additionally, spices such as turmeric provide curcumin, which helps combat oxidative stress in the body.
Anti-Inflammatory Properties
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.
Supports Bone Health
Yogurt is a good source of calcium and protein, which are essential nutrients for maintaining strong and healthy bones.
Frequently asked questions
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.