Nov 16, 2010

Asparagus or "shathavari kizhangu Curry"

Fresh asparagus - 1 bunch (chopped into 1cm pieces)
Yellow onion - I medium (finely chopped)
Turmeric powder - a pinch
Asafoetida powder - a pinch
Corrainder powder - 1/4 teaspoon
Cumin powder - 1/z4 teaspoon
Ground pepper - a generous pinch
Salt - as per taste
Vegetable/canola oil - 2 tblspoons
mustard and cumin seeds for seasoning
dried red chillies - 2 (crushed)

In a small non-stick wok pour the oil.When it's hot drop the mustard and red chillies.When the mustard starts to splutter add the cumin seeds,asafoetida and turmeric powders.Then add the onions and saute till translucent.Add the chopped asparagus and the corrainder and cumin powders,pepper and salt.Stir a couple of times till add the ingredients are mixed together.Now add a little water and cover.Check after two minutes and stir.Cook till the asparagus is as soft as you would like.This serves 2 people.
goes well with chappathis,and rice


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