Al Hatch - Wangun Hatch
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- COOK TIMEMins
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- SERVINGPeople
Ingredients
- Take Some Al Hatch & some Wangun hatch (enough for 4 to 6 people)
- ½ tsp. Turmeric
- 1 tsp. Dry Ginger powder
- 1 ½ tsp. Fennel powder
- 2 tsp. Red chili or paprika powder
- ½ tsp. Cumin seeds
- Pinch of Asafetida
- 2 Cloves (optional)
- 1 tsp. Salt or as per taste
- 1 tsp. of fresh lemon Juice (optional)
- 1 tbs. yogurt
- ¼ cup of oil
- 2 Green cut chilies
Kashmir, due to its extreme winter conditions has seen the tradition of drying vegetables since forever. The sun dried and dehydrated vegetables are the winter delicacies of Kashmir cuisine. Almost all vegetables are dried in their season to be consumed in the harsh long winters later. Tomatoes, egg-plants, bottle gourd, green Apples, Radish greens and Turnips are some of the most common & loved ones. Dried food of Kashmir is very much loved and cherished because of unique taste it lends to the dish.
These dried Vegetables are generally cooked with some lentils or mixed with Lotus Root (Nadru) or with fish etc. Dried Veg. are also cooked as a dish on its own.
Dried Vegetables are also known as "Hokh Syun".
METHOD
- Soak Al hatch & Wangun hatch in warm water for 10-15 minutes.
- Warm oil in pressure cooker on a medium heat and add cumin seeds.
- Add Chili / Paprika powder and sauté.
- Immediately add whisked yogurt and stir.
- Add Fennel, ginger and turmeric powder and stir.
- Add soaked Al hatch & Wangun hatch in the oil and sauté.
- Add salt (to taste) and a pinch of asafetida and sauté for couple of minutes.
- Add 1 ½ cup of water and bring it to boil.
- Pressure cook for 3 whistles till the al hatch and wagun hatch are tender.
- Or you can cover and cook on medium heat till tender without pressure
- At the end add Green chili.
Tips:
- You can add a little lime juice before serving for an extra sour taste.
- Do not over soak Al hatch and Wangun Hatch
