Kashmiri Stir-fry Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Vegetable oil,
1 large: Eggplant cut into long, thin slices
1 Head: broccoli cut into bite-size pieces,
1 tsp: Salt,
1 pinch: Asafetida,
1/4 tsp: Cayenne pepper,
1/4 tsp: Paprika,
4 tbsp: Water, or less
Directions:
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
Source from luhu.jp
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
Source from luhu.jp