Kashmiri stir-fry
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Kashmiri stir-fry
  Stir Fry    Vegetables    Side dish  
Last updated 6/12/2012 12:46:02 AM. Recipe ID 6107. Report a problem with this recipe.
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      Title: Kashmiri stir-fry
 Categories: Vegetables, Side dish
      Yield: 4 Servings
 
      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)
 
  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.
  




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Recipe ID 6107 (Apr 03, 2005)

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