Wangan Hatchi Yakhni | Dried Brinjal Yakhni | Winter Comfort Food
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Recipe Overview
Overview
Wangan Hatchi Yakhni is a delightful dish that showcases the unique flavors of Kashmiri cuisine. The process begins with dried brinjals, which are boiled to soften and clean them before frying in mustard oil. This step is essential as it enhances the flavor and texture of the brinjals, making them a perfect base for the yakhni.
The yakhni itself is a creamy mixture made from Khabar curd, seasoned with an array of spices including cardamom, cinnamon, and cloves. The addition of ginger and garlic powder adds depth, while a touch of turmeric gives it a beautiful color. The recipe allows for flexibility, as you can choose to include prawns or onions for added flavor.
Cooking the yakhni involves simmering the ingredients together, allowing the flavors to meld beautifully. The dish can be served dry or with more curry, depending on your preference. Pairing it with hot rice elevates the meal, making it a comforting choice for chilly evenings. This recipe not only highlights the traditional methods of Kashmiri cooking but also offers a taste of home that is sure to please anyone at the table.
Recipe Details
Steps & Tips
Boil dried brinjals in plain water to loosen and clean them.
Wash the boiled brinjals with cold water and drain them on a sieve.
Heat mustard oil and fry the brinjals until cooked properly.
Take out the fried brinjals and prepare the yakhni using Khabar curd.
Whisk the curd well and add spices including cardamom, cinnamon, cloves, salt, fennel powder, ginger powder, garlic paste, and turmeric.
Tip: Add an egg to the curd to prevent it from curdling.
Tip: You can skip adding turmeric if you prefer.
Turn on the heat and stir the mixture until it boils.
Add one tablespoon of ghee to the boiling mixture.
Fry prawns in the same oil and then take them out.
Tip: Adding prawns or onions as seasoning thickens the yakhni and enhances flavor.
Add a little oil from frying the prawns into the yakhni.
Tip: The oil used for frying already contains ghee, so avoid adding too much oil.
Add enough water to the yakhni for proper cooking.
Mix the yakhni and let it boil.
Add dried mint to the yakhni after it boils.
Add the fried prawns back into the yakhni.
Tip: You can adjust the amount of curry based on your preference for a thicker or drier yakhni.
Cover the pot and cook until the curry reduces.
Dish out the yakhni with hot rice.
Ingredients
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Dried brinjals are traditionally prepared in summer to be used in winter dishes.
- •Mustard oil is commonly used in Kashmiri cooking for its distinct flavor.
- •Khabar curd is preferred for making yakhni due to its rich taste.
- •Adding an egg to the curd mixture helps prevent curdling during cooking.
