| 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
A Message from our Provider:
“Famous last words: I did it my way”