*  Exported from  MasterCook  *
 
                             KASHMIRI STIR-FRY
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Vegetables                       Side dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       tb           Vegetable oil
    1       lg           Eggplant
                         - cut into long, thin slices
    1                    Head broccoli
                         - cut into bite-size pieces
    1       t            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.
   
   Source: The Compassionate Cook - by Ingrid Newkirk and PETA Typos by: Karen
   Mintzias
  
 
 
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