Kashmiri Stir-Fry

This Kashmiri stir-fry is a beautiful example of how Indian cooking can do a lot with very little. Eggplant and broccoli get the full wok treatment with a spice lineup that’s short but punchy: asafetida, cayenne pepper, and paprika. No complicated masala, no long-simmered sauce. Just well-spiced vegetables cooked fast and served over rice.

Frying the eggplant first and separately is the key technique. Eggplant absorbs oil like a sponge, so getting it browned quickly over high heat and draining it on paper towels keeps it from turning greasy. It goes back in later once the broccoli is nearly done.

Asafetida (hing) is the surprise here. Just a pinch of this pungent spice adds a deep, onion-like savoriness that gives the dish a complexity you wouldn’t expect from such a short ingredient list. It’s a staple in Kashmiri cooking, especially in dishes that skip onion and garlic.

Chef Tips

• Get the wok smoking hot before adding the eggplant. High heat sears the surface fast before the eggplant can absorb too much oil.
• A little water and a covered pan at the end steams the broccoli tender without losing its color or crunch.
• Use asafetida sparingly. It’s incredibly potent, and too much overwhelms everything else.
• Serve over basmati rice to soak up the spiced pan juices.

Variations

• Add cauliflower florets alongside the broccoli for a mixed cruciferous version.
• Stir in a teaspoon of garam masala at the end for a warmer, more complex spice finish.
• Toss in cubed paneer during the last few minutes for a protein-rich vegetarian main.