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Kashmiri Stir-Fry

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Recipe

 

Yield

4 servings

Prep

5 min

Cook

25 min

Ready

30 min
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free

Ingredients

Amount Measure Ingredient Features
2 tablespoons vegetable oil
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1 large eggplant
cut into long, thin slices
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1 head broccoli florets
cut into bite-size pieces
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1 teaspoon salt
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1 pinch asafetida
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¼ teaspoon cayenne pepper
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¼ teaspoon paprika
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4 tablespoons water
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Ingredients

Amount Measure Ingredient Features
3E+1 ml vegetable oil
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1 large eggplant
cut into long, thin slices
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1 head broccoli florets
cut into bite-size pieces
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5 ml salt
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1 pinch asafetida
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1.3 ml cayenne pepper
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1.3 ml paprika
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6E+1 ml water
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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 57103% 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?
 

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