| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
Kashmiri |
Vegetables, Side dish |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Vegetable oil |
| 1 |
lg |
Eggplant cut into long, thin slices |
| 1 |
|
Head broccoli cut into bite-size pieces |
| 1 |
ts |
Salt |
| 1 |
pn |
Asafetida |
| 1/4 |
ts |
Cayenne pepper |
| 1/4 |
ts |
Paprika |
| 4 |
tb |
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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