Recipe - Kashmiri Stir-Fry

2 tablespoon Vegetable oil
1 lg Eggplant
cut into long, thin slices
1 Head broccoli
cut into bitesize pieces
1 teaspoon Salt
1 pn Asafetida
One fourth teaspoon Cayenne pepper
One fourth teaspoon Paprika
4 tablespoon 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