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Kashmiri Stir-Fry

Kashmiri Stir-Fry recipe image
This Kashmiri-inspired stir-fry is a quick, flavorful side dish that brings warmth to any meal. Featuring tender eggplant and crisp broccoli, it is seasoned with aromatic asafetida, sweet paprika, and a hint of cayenne for gentle heat. The vegetables are quickly fried to retain their texture, then simmered briefly to meld the spices together. It is a simple, vegan-friendly option that pairs beautifully with rice or flatbreads, perfect for weeknight dinners or adding color to a larger spread.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 72.5
Dietary: Gluten-free, Vegetarian
Description
This Kashmiri-inspired stir-fry is a quick, flavorful side dish that brings warmth to any meal. Featuring tender eggplant and crisp broccoli, it is seasoned with aromatic asafetida, sweet paprika, and a hint of cayenne for gentle heat. The vegetables are quickly fried to retain their texture, then simmered briefly to meld the spices together. It is a simple, vegan-friendly option that pairs beautifully with rice or flatbreads, perfect for weeknight dinners or adding color to a larger spread.
Ingredients
  • 2 tablespoon Vegetable oil
  • 1 lg Eggplant
  • 1 head Broccoli
  • 1 teaspoon Salt
  • 1 pinch Asafetida
  • 1/4 teaspoon Cayenne pepper
  • 1/4 teaspoon Paprika
  • 4 tablespoon Water
Directions
  1. 1
    Cut the eggplant into long, thin slices.
  2. 2
    Cut the broccoli into bite-size florets.
  3. 3
    Heat the vegetable oil in a wok or large frying pan over high heat.
  4. 4
    Add the eggplant slices and fry until lightly browned on both sides.
  5. 5
    Remove the eggplant from the pan and place on a paper towel to drain excess oil.
  6. 6
    In the same pan, add the broccoli florets and fry for 3 minutes.
  7. 7
    Add the salt and asafetida to the broccoli, stirring to coat, and continue frying.
  8. 8
    Return the cooked eggplant to the pan, add the cayenne pepper and paprika, and stir until well combined.
  9. 9
    Pour in 2 to 4 tablespoons of water, depending on desired moisture.
  10. 10
    Lower the heat, cover the pan, and cook for 5 to 7 minutes until the broccoli is tender and everything is heated through.
  11. 11
    Serve hot over rice.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 72.5kcal
% Daily Value *
Total Fat 7.5g12%
Saturated Fat 1.1g6%
Cholesterol 0.0mg0%
Sodium 0.8mg1%
Total Carbohydrate 1.5g1%
Dietary Fiber 0.8g4%
Sugars 0.9g
Protein 0.2g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Asafetida has a strong, pungent aroma when raw but mellows into a savory, garlicky flavor when cooked. If you do not have asafetida, you can substitute with a small amount of garlic powder or onion powder.

To prevent the eggplant from absorbing too much oil, you can salt the slices 15 minutes before cooking and pat them dry. However, for this quick stir-fry, frying immediately is acceptable if you drain them well afterward.

Adjust the cayenne pepper to taste. Kashmiri cuisine often uses mild heat, so feel free to reduce the amount if you prefer less spice.

This dish is best served immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan with a splash of water to restore moisture.

Keywords: kashmiri, stir-fry, eggplant, broccoli, vegan, spicy, asafetida, paprika, cayenne, side dish, vegetarian, quick meal
Read it online: https://www.chefs-mate.com/recipe/kashmiri-stir-fry/