| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Kashmiri | Side dish, Vegetables | 4 | Servings |
INGREDIENTS
| 2 | T | Vegetable oil |
| 1 | Eggplant | |
| cut into long thin | ||
| slices | ||
| 1 | Head broccoli | |
| cut into bite-size pieces | ||
| 1 | t | Salt |
| 1 | pn | Asafetida |
| 1/4 | t | Cayenne pepper |
| 1/4 | t | Paprika |
| 4 | T | Water, or less |
INSTRUCTIONS
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. Source: The Compassionate Cook - by Ingrid Newkirk and PETA Typos by: Karen Mintzias
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