Dodh Wangun
Kashmir cuisine eggplant in yogurt gravy
Servings Prep Time
4-6people 10minutes
Cook Time
Servings Prep Time
4-6people 10minutes
Cook Time
for the roast
for gravy
for garnish
  1. Whisk together the yoghurt and half a cup of water and set aside. Reserve the other half cup water to adjust the consistency
  2. Wash, pat dry and slice the baby eggplants into wedges.
  3. Add the eggplant wedges into the mixing bowl with all the spice powders and salt and toss well
  4. Into a heavy pan add the mustard oil and as it warms add the eggplant to coat with the oil
  5. Make sure the pan is not over crowded.
  6. Roast on a slow heat, till the eggplan is well seared.
  7. Remove the eggplant pieces onto a seperate plate.
  8. Add the whisked yogurt, water if necessary and bring to a slow simmer.
  9. When it begins simmering add the eggplant and simmer for a bit longer, about 5 minutes.
  10. When the eggplant is cooked (cuts easily), remove from heat and add the corainder leaves. Its ready to serve.
Recipe Notes

You can use vegetable-based cooking oils if you don’t┬áprefer the intense smokiness of the mustard oil.

You can use any kind of eggplant, just make the cut big so it can hold its shape.

You can deep fry the eggplant ( as it is done traditionally)I wanted to avoid the excess oil, hence roasted them.