Asparagus 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 is high in folic acid and 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 know-how in the preparation stage. Now, you can try fresh and tender Asparagus – the Indian way!
Cook Time: 10 minutes
Asparagus – 1 lb, chopped into bite-sized pieces
Canola oil – 1 tbsp
Cumin seeds – ½ tsp
Fennel seeds (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
1. Wash asparagus and snap the white/hard ends and discard.
2. Chop into bite-sized pieces.
3. In a skillet, heat oil on medium heat.
4. Add cumin seeds and allow them to splutter.
5. Add powdered fennel seeds, ginger and garlic and cook for a minute.
6. Add tomatoes and cook until soft.
7. Add asparagus, salt and red chili powder. Mix well.
8. Cook uncovered for 5-6 minutes until moisture has evaporated.
9. Serve hot with paratha.