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KASHMIRI STIR-FRY
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables Side dish
Amount Measure Ingredient -- Preparation Method
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2 tb Vegetable oil
1 lg Eggplant
- cut into long, thin slices
1 Head broccoli
- cut into bite-size pieces
1 t Salt
1 pn Asafetida
1/4 ts Cayenne pepper
1/4 ts Paprika
4 tb 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.
Source: The Compassionate Cook - by Ingrid Newkirk and PETA Typos by: Karen
Mintzias
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