Kashmiri stir-fry

Yield: 4 servings

Measure Ingredient
2 tablespoons Vegetable oil
1 large Eggplant cut into long, thin slices
1 each Head broccoli cut into bite-size pieces
1 teaspoon Salt
1 pinch Asafetida
¼ teaspoon Cayenne pepper
¼ teaspoon Paprika
4 tablespoons Water (or less)

Heat the oil in a wok or frying pan over high heat. Add the eggplant and fry until lightly browned. Remove the eggplant and place on a paper towel to soak up excess oil.

Fry the broccoli in the same pan for 3 minutes. Add the salt and asafetida, and continue frying. Add the cayenne pepper, paprika, and cooked eggplant and stir until well mixed.

Add 2 to 4 tablespoons of the water, lower the heat, and cook, covered, until broccoli is tender and everything is heated through, about 5 to 7 minutes.

Serve over rice.

Ingrid Newkirk & PETA, "The Compassionate Cook" Posted by Karen Mintzias Submitted By MARK SATTERLY On 03-09-95

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