Fresh asparagus is sliced into inch long pieces and cooked in oil along with whole spices. The curry is then finished with grated coconut. Serve asparagus with coconut over plain steamed rice.
Makes: around 4 Servings of Asparagus with Coconut.
Asparagus 1 Bunch
Green Chiles 2 – 3
Grated Coconut 4 Tbsps
Turmeric Powder a big Pinch
Salt to Taste
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps
Method of preparation:
Wash thoroughly and snap off the hard ends of the asparagus.
Slice the asparagus with a slight slant on the knife into inch long pieces.
Remove stems, wash and slice the green chiles.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles and sliced asparagus.
Cook covered on low flame for around 8 minutes or until asparagus is soft.
Stir in coconut, turmeric powder and salt.
Fry briefly and remove from heat.
Serve asparagus with coconut over plain steamed rice.
Notes: Make sure asparagus is cooked well before removing from heat.
Suggestions: Adjust spice with green chiles. If asparagus is not cooked well, put it back on heat and cook covered till done.
Variations: Check spinach asparagus broccoli curry here.
Other Names: Asparagus with Coconut.