Kashmiri Stir-Fry
Yield
4 servingsPrep
5 minCook
25 minReady
30 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | large |
eggplant
cut into long, thin slices |
*
|
| 1 | head |
broccoli florets
cut into bite-size pieces |
*
|
| 1 | teaspoon |
salt
|
|
| 1 | pinch |
asafetida
|
*
|
| ¼ | teaspoon |
cayenne pepper
|
|
| ¼ | teaspoon |
paprika
|
|
| 4 | tablespoons |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
vegetable oil
|
|
| 1 | large |
eggplant
cut into long, thin slices |
*
|
| 1 | head |
broccoli florets
cut into bite-size pieces |
*
|
| 5 | ml |
salt
|
|
| 1 | pinch |
asafetida
|
*
|
| 1.3 | ml |
cayenne pepper
|
|
| 1.3 | ml |
paprika
|
|
| 6E+1 | 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.
