Title: Kashmiri Stir-Fry
Categories: Vegetable Side Vegan
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.

Source: The Compassionate Cook - by Ingrid Newkirk and PETA Typos by: Karen Mintzias

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