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Kashmiri Stir-Fry

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Submitted by brandy3rose

YIELD

4 servings

PREP

5 min

COOK

25 min

READY

30 min

Ingredients

2 3E+1
TABLESPOONS ML VEGETABLE OIL
1 1
LARGE LARGE EGGPLANT
cut into long, thin slices *
1 1
HEAD HEAD BROCCOLI FLORETS
cut into bite-size pieces *
1 5
TEASPOON ML SALT
1 1
PINCH PINCH ASAFETIDA *
¼ 1.3
TEASPOON ML CAYENNE PEPPER
¼ 1.3
TEASPOON ML PAPRIKA
4 6E+1
TABLESPOONS ML WATER

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 22g (0.8 oz)
Amount per Serving
Calories 57 103% from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 590mg 25%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 0g
Vitamin A 2% Vitamin C 0%
Calcium 0% Iron 0%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
 

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