There is one road that connects the Vale of Kashmir to the rest of India, and historically, in wintertime, that road was snowed in. Isolated from the ingredients of southern climes, Kashmiris took to sun-drying the vegetables they grew in the warm months, slicing them and setting them out to dry to preserve them for their cold-weather pantries. The Andrabi family, who live in Srinagar, make a rich, spicy sauce from sun-dried tomatoes, which they use to simmer hard-cooked eggs that have been fried in bright mustard oil. Oven-dried tomatoes work just as well for this dish. This recipe first appeared in the tablet edition of our August/September 2014 special India issue.