Al Hatch-Wangun Hatch/Dried Loki(Bottle Gourd) and Baingan(Aubergine)
Sun-Dried vegetables have been a part of Kashmiri households cuisine for a very long time. Locally, these were called Hokh Syun(Dried veggies). During summer the vegetables were dried out in the sun and then stored for winters as the Kashmir valley used to be cut off from the rest of the world due to snow. While that may have been the reason to dry out vegetables traditionally, people today still hold on to these delicacies as the winter taught people of the Kashmir valley to cook differently and deliciously. These vegetables include turnips, tomatoes, small-sized freshwater fish, Kohlrabi, aubergine, quince apple, and many more. Al Hatch-Wangun Hatch is made with a mild blend of spices, and like any other dish the proportions are important as no particular ingredient should overpower the other, so keeping that in mind let's get started.
This recipe severs 3 people and takes about 30 mins to cook.
The key ingredients for this dish are patience and commitment. The rest can be bought online or from your nearest supermarket.
Al-Hatch/Dried Bottle Gourd/Loki - 50 grams [you can sun dry them according to your usage or look online/supermarket]
Wangun Hatch/Dried Aaubergine/Baigan - 50 grams [you can sun dry them according to your usage or look online/supermarket]
Zeera/Cumin - 1 tsp
Heeng/Asafoetida - 1/4 tbsp
Badi Elaichi/Black Cardamom - 1
Dahi/Curd - 3-4 tbsp
Lal Mirch/ Red chili Powder- 2 tbsp
Saunth/Dry ginger Powder- 1 tsp
Vaer/Kashmiri Tikki masala - 1/2 tsp
Mustard oil (smoked) - 2 tbsp
Water - 200 ml
Salt - as per taste
In a pressure cooker, add Al-Hatch, Wangun Hatch, 1/2 tbsp of oil, and water. Seal the pressure cooker, set the flame to medium, wait for 1 -2 whistles, and set them aside.
In another pot heat the remaining oil. Add Zeera, Laung, Heeng, and Badi Elaichi. Wait for the spices to smoke.
Drain the Al-Hatch and Wangun-Hatch from the pressure cooker and immediately add them to the pot with smoked spices.
Keep stirring the ingredients so that the whole spices get infused with the Al-Hatch, Wangun Hatch.
Add Lal Mirch, Saunth, salt, and about 150-200 ml of water.
Add Vaer and simmer for about 20 mins on medium flame.
Serve with hot rice.