Most of the time I bake the Asparagus drizzled with olive oil, salt and black pepper, which is a sweet and simple recipe, which is all time favorite of my son. Recently I have tried this craft kind of recipe 'Asparagus Rafts' which attracted the little ones a lot. Another simple, easy and Indianized version of this wonder veggie is Asparagus Fry. This is time savior when I am in hurry, I can munch on the whole stalk of Asparagus when I make this one and so does the kids.
Spring is the season where you can find Asparagus abundant and is not that expensive compared to other seasons. I make this curry almost once a week that's how popular it is at our house. Here is the recipe for you, Enjoy!
Ingredients:
Asparagus Stalk - 1
Chana Dal - 1 Tbsp
Urad Dal - 1 Tsp
Cumin Seeds - 1/4 tsp
Mustard Seeds - 1 tsp
Green Chili - 1 or 2
Oil - 1 tbsp
Salt - 1 tsp
Black Pepper - 1/2 tsp
Minced Garlic - 1 Tbsp or ( 4 cloves)
cilantro - for garnish
How to Make:
1. Trim the edges of the Asparagus. Cut the Asparagus (horinzontally) into thin slices ( similar to as you cut the green beans)
2. Heat the Oil in the non stick pan
3. Add Chana dal, Urad Dal, Cumin Seeds and Mustard Seeds
4. Once the tempering is done, add the garlic and chopped chili.
5. Add the chopped Asparagus and fry for 2 min
6. Keep it on low heat and add salt and pepper and simmer for 3 to 4min
7. Asparagus becomes tender so quickly, (it should n't become mushy), once it is cooked half way through turn off the heat and garnish with cilantro.
8. Serve hot with Rice or Roti.
It takes 15 min to make this whole curry, don't believe me, give it a try and check it out.
I am sending this to Miz Helen's Full Plate Thursday event.
I am also sending this to EKat's Kitchen Friday Potluck Event.
Take care until Next Time
-Mythreyi
Spring is the season where you can find Asparagus abundant and is not that expensive compared to other seasons. I make this curry almost once a week that's how popular it is at our house. Here is the recipe for you, Enjoy!
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| Asparagus Fry |
Ingredients:
Asparagus Stalk - 1
Chana Dal - 1 Tbsp
Urad Dal - 1 Tsp
Cumin Seeds - 1/4 tsp
Mustard Seeds - 1 tsp
Green Chili - 1 or 2
Oil - 1 tbsp
Salt - 1 tsp
Black Pepper - 1/2 tsp
Minced Garlic - 1 Tbsp or ( 4 cloves)
cilantro - for garnish
How to Make:
1. Trim the edges of the Asparagus. Cut the Asparagus (horinzontally) into thin slices ( similar to as you cut the green beans)
2. Heat the Oil in the non stick pan
3. Add Chana dal, Urad Dal, Cumin Seeds and Mustard Seeds
4. Once the tempering is done, add the garlic and chopped chili.
5. Add the chopped Asparagus and fry for 2 min
6. Keep it on low heat and add salt and pepper and simmer for 3 to 4min
7. Asparagus becomes tender so quickly, (it should n't become mushy), once it is cooked half way through turn off the heat and garnish with cilantro.
8. Serve hot with Rice or Roti.
It takes 15 min to make this whole curry, don't believe me, give it a try and check it out.
I am sending this to Miz Helen's Full Plate Thursday event.
I am also sending this to EKat's Kitchen Friday Potluck Event.
Take care until Next Time
-Mythreyi
For Sure I should try this recipe. Looking Yum!!
ReplyDeleteShow and Tell
Looks Yum! Yum! Yum!
ReplyDeleteLoved the idea of indian touch.Looks delicious fry.
ReplyDeleteUsing asparagus is new to me but you've tempted me to try out. Yours sounds easy to prepare and so yum!
ReplyDeleteJust look at those perfectly cut stacks of vegetables. Your Asparagus Fry looks so delicious. Thank you so much for bringing it to Full Plate Thursday and please come back!
ReplyDelete