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Kashmiri Stir-fry
2 tablespoons vegetable oil
1 large eggplant cut into long, thin slices
1 head broccoli cut into bite-size pieces
1 tablespoon salt
1 pinch asafetida
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
4 tablespoons water (or less)
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.
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