Recipe type: Curries
Asparagus is a vegetable that is not usually associated with Indian cooking. The long bright green spears have tender tips while the tough ends are discarded. Asparagus is a nutrient-rich food that in high in Folic Acid and is a good source of potassium, fiber, vitamin B6, vitamins A and C and thiamin. Many people tend to overlook this delicious vegetable due to lack of preparation know-how. Now, you can try fresh and tender Asparagus – the Indian way!
- Asparagus – 1 lb (approx ½kg), chopped into bite size pieces
- Oil – 1 Tbsp
- Cumin Seeds – ½ tsp
- Fennel Seed (powdered) – ½ tsp
- Ginger – 1 tsp, grated or crushed
- Garlic – 5 large cloves, roughly chopped
- Tomatoes – 2 medium, chopped
- Salt – to taste
- Red Chili Powder – to taste
- Wash the Asparagus and snap the white/hard ends and discard.
- Chop to desired size.
- In a skillet, heat Oil on medium heat.
- Once hot, add Cumin Seeds and allow them to splutter.
- Add Crushed Fennel Seeds, Ginger and Garlic and cook for a minute.
- Add Tomatoes allow them to cook until they soften up.
- Add Asparagus, Salt and Red Chilli Powder. Mix well.
- Cook uncovered for 5-6 minutes, until the moisture has evaporated.
- Serve hot with Chapatis, Naan or Rotis.