We're trying this for the first time. Here's a recipe from our book "The Healthy Indian Diet," page 156 in the paperback. If you like it or put your own personal twist to the recipe, let us know.
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!
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!
Prep time: 10 minutes
Cook Time: 10 minutes
Serves: 4
Ingredients:
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
Method:
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.
Cook Time: 10 minutes
Serves: 4
Ingredients:
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
Method:
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.
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