Kashmiri Dried Brinjal (Wangan Hatche) 250gm

Wangan Hatche (also spelled Wangun Hatche) is sun-dried brinjal/eggplant, a traditional Kashmiri winter delicacy. Sliced and naturally dried under the Himalayan sun, this ingredient is a part of the timeless Hokh Syun tradition—Kashmir’s unique way of preserving vegetables for winter use.

Key Features

• 100% Natural Sun-Dried Brinjal

• Traditional Hokh Syun (Winter Dry Vegetable)

• No Additives or Preservatives

• Naturally Fermented Aroma and Rich Umami Taste

• Ideal for Authentic Kashmiri Recipes

Culinary Uses

Rehydrate and cook in classic dishes such as:

• Wangan Hatche Yakhni (curd-based gravy)

• Wangan Hatche with Al Hachi (bottle gourd)

• Wangan Hatche with Rajma or Masoor Dal

How to use:

1. Soak dried brinjal slices in warm water for 30–60 mins

2. Cook with Kashmiri spices like fennel, ginger powder, and asafoetida

3. Pair with curd or light dal for a warming winter meal