Kashmiri Stir-Fry Recipe

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Serve over rice.

Source: The Compassionate Cook - by Ingrid Newkirk and PETA Typos by: Karen Mintzias

Things You'll Need

  • 2tb Vegetable oil
  • 1lg Eggplant
  • - cut into long, thin slices
  • 1 Head broccoli
  • - cut into bite-size pieces
  • 1ts Salt
  • 1pn Asafetida
  • 1/4ts Cayenne pepper
  • 1/4ts Paprika
  • 4tb Water (or less)

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