Kashmiri Stir-Fry

• 2 tablespoons vegetable oil
• 1 large eggplant cut into long, thin slices
• 1 head broccoli florets cut into bite-size pieces
• 1 teaspoon salt
• 1 pinch asafetida
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon paprika
• 4 tablespoons water

1. Heat the oil in a wok or frying pan over high heat.
2. Add the eggplant and fry until lightly browned.
3. Remove the eggplant and place on a paper towel to soak up excess oil.
4. Fry the broccoli in the same pan for 3 minutes.
5. Add the salt and asafetida, and continue frying.
6. Add the cayenne pepper, paprika, and cooked eggplant and stir until well mixed.
7. 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.
8. Serve over rice.

vegetable oil, broccoli, salt, asafetida, cayenne pepper, paprika, water

Taken from recipeland.com/recipe/v/kashmiri-stir-fry-37156 (may not work)