Kashmiri Stir-Fry

1. 1

   Heat the oil in a wok or frying pan over high heat.

2. 2

   Add the eggplant and fry until lightly browned.

3. 3

   Remove the eggplant and place on a paper towel to soak up excess oil.

4. 4

   Fry the broccoli in the same pan for 3 minutes.

5. 5

   Add the salt and asafetida, and continue frying.

6. 6

   Add the cayenne pepper, paprika, and cooked eggplant and stir until well mixed.

7. 7

   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.

8. 8

   Serve over rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.