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-> [Side-dishes, Stir-fry, Vegetables, Vegetarian] -> [Kashmiri stir-fry Recipe] |
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Kashmiri stir-fry
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| Artist: |
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| Categories: |
Side-dishes, Stir-fry, Vegetables, Vegetarian |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 2
| tbsp | Vegetable oil | | 1
| large | Eggplant | | | - cut into long, thin slices | | 1
| | Head broccoli | | | - cut into bite-size pieces | | 1
| tsp | Salt | | 1
| pinch | Asafetida | | 1/4
| tsp | Cayenne pepper | | 1/4
| tsp | Paprika | | 4
| tbsp | Water (or less) |
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Procedures:
| 1 | Heat the oil in a wok or frying pan over high heat. | | 2 | Add the eggplant and fry until lightly browned. | | 3 | Remove the eggplant and place on a paper towel to soak up excess oil. | | 4 | fry the broccoli in the same pan for 3 minutes. | | 5 | Add the salt and asafetida, and continue frying. | | 6 | Add the cayenne pepper, paprika, and cooked eggplant and stir until well mixed. | | 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 | serve over rice. |
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