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Kashmiri stir-fry

Yield: 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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