Tag Archives: Asparagus

Asparagus with Cilantro

28 Sep

asparagus_cilantro
Asparagus with Cilantro.

Fresh asparagus is sliced into inch long pieces and cooked in oil along with whole spices. The curry is then finished with coarsely ground cilantro. Serve asparagus with cilantro over plain steamed rice.
Makes: around 4 Servings of Asparagus with Cilantro.

Ingredients:

Asparagus 1 Bunch
Green Chiles 2 – 3
Ginger 1 inch Pice
Cilantro 1/2 Cup Packed
Turmeric Powder a big Pinch
Salt to Taste

Talimpu:

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.
Peel and grate the fresh ginger.
Wash and grind the cilantro coarsely.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles, ginger and sliced asparagus.
Cook covered on low flame for around 8 minutes or until asparagus is soft.
Stir in ground cilantro, turmeric powder and salt.
Fry briefly and remove from heat.
Serve asparagus with cilantro over plain steamed rice.
Notes: Make sure asparagus is cooked well before removing from heat.

Suggestions: You can also grind the cilantro, green chiles and ginger. 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 Cilantro.

Asparagus with Coconut

18 Sep

asparagus_coconut
Asparagus with Coconut.

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.

Ingredients:

Asparagus 1 Bunch
Green Chiles 2 – 3
Grated Coconut 4 Tbsps
Turmeric Powder a big Pinch
Salt to Taste

Talimpu:

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.

Spinach Asparagus Broccoli Curry

8 Nov

asparagus_broccoli_curry
Spinach Asparagus Broccoli Curry.

Fresh spinach is chopped up and cooked in oil along with freshly chopped asparagus and broccoli. Powdered spices are added to the cooked vegetables for spice and flavor. Serve spinach asparagus broccoli curry with steamed rice or with roti.
Makes: around 4 Servings of Spinach Asparagus Broccoli Curry.

Ingredients:

Spinach 1 Bunch
Broccoli few Florets
Asparagus 4
Green Chiles 3 – 5
Red Chili Powder 1/4 tsp
Turmeric Powder a big Pinch
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 6
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 Tbsps

Method of preparation:

Peel the garlic cloves.
Remove stems, wash and slice the green chiles.
Wash and finely chop the onion.
Break the asparagus ends and roughly chop them.
Break broccoli into florets and divide the florets into half.
Wash thoroughly and roughly chop spinach.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add garlic cloves.
Fry briefly, stir in green chiles and onion.
Fry for a minute, stir in chopped broccoli, asparagus and few splashes of water.
Cook covered for few minutes till they change color.
Uncover, stir in spinach and fry till spinach wilts.
Now stir in red chili powder, turmeric powder and salt.
Mix well and cook for another minute to let the flavors develop and to evaporate any excess moisture.
Serve spinach asparagus broccoli curry with steamed rice or with roti.
Notes: Make sure asparagus and broccoli are cooked well before removing from heat.

Suggestions: If broccoli has a huge stem, chop the stem into small chunks and boil them in salted water for around 8 minutes or until just cooked before adding the stems to the curry.
Variations: Add a tsp of coriander powder if you wish. If using frozen asparagus and broccoli, reduce the cooking time to avoid overcooking.
Other Names: Spinach Asparagus Broccoli Curry.