One of the better aspects of living in a different part of the world is that I can blend the local produce with our traditional Indian cooking. Asparagus was not a part of my regular Indian cooking. My daughter picked up the taste of steamed asparagus at school. I initially started using it with continental main course. However, having recently read an article about the goodness of this vegetable I decided to introduce it into our regular food.
You can try this with okra as well.
- 1 bunch asparagus
- 1 medium onion coarsely chopped
- 2 medium tomatoes finely chopped
- 1 tsp. grated ginger
- 1 tsp. grated garlic
- 2 tbsp. scrapped coconut
- 1 tsp. turmeric powder
- 1 tp. chili powder
- 1 tsp. mixed masala powder made by dry roasting and coarsely grinding
- 1 tsp. whole cumin seed
- 1 tsp. whole fennel seed
- 1 tsp. fenugreek seed
- For Tempering
- 1/2 tsp. whole cumin seed
- 1/2 tsp. fennel seed
- 1/2 tsp. fenugreek seed
- 1 tsp. sugar
- 2-3 tbsp. oil
- Salt to taste
Wash asparagus and trim off the hard bottom part. Now cut them into bite size pieces.
Heat oil in a pan and temper it with all the whole dry spices listed under tempering. Let the spices sizzle for a while before you add chopped onion to it. Sauté on medium heat till they turn pink. Add grated ginger,garlic,coconut and fry on low heat for about a minute or two.
When you get the nice aroma of fried ginger and garlic add asparagus to it. Sprinkle turmeric and chili powder. Fry everything together on high heat for a minute.
Add chopped tomatoes and season with salt and sugar. Mix them really well. Cook it covered on medium heat for till the asparagus becomes tender. Remove the lid and cook it on medium high heat till the moisture dries up completely.
Turn off the heat and sprinkle a teaspoon full of roasted dry spice powder. Keep it covered till you serve to retain all the flavor.
Enjoy it with hot phulkas.