Asparagus Curry

Srilatha Sides, South Indian Leave a Comment

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Asparagus Curry
I love asparagus! After having tried it as a soup, in pasta, and simply steamed, I was stumped for how else to use it, until a friend Indianised it and made a curry out of it. I don't remember her exact recipe, but guessed and came up with a version that we love. It's quick, and doesn't compromise the tender, juiciness of the asparagus, but just adds a mild spiciness to it. Pairs well with rice as well as rotis. On another note, is there any vegetable left that we Indians haven't made a curry, chutney, or a podi out of? 🙂
Course Side dish, Sides
Cuisine South Indian
Prep Time 10 mins
Cook Time 8 mins
Servings
servings
Ingredients
  • 1 small bunch tender asparagus The slim version works great for this curry
  • 1/2 medium onion
  • 1 or 2 Green chilies
  • 1/2 tsp chili powder
  • 1/2 tsp coriander powder optional
  • 1.5 tsp Salt
To Season
  • 2 tsp oil
  • 1 tsp Cumin seeds
  • 1 tsp Mustard seeds
  • 1/2 tsp Hing/asafoetida
Course Side dish, Sides
Cuisine South Indian
Prep Time 10 mins
Cook Time 8 mins
Servings
servings
Ingredients
  • 1 small bunch tender asparagus The slim version works great for this curry
  • 1/2 medium onion
  • 1 or 2 Green chilies
  • 1/2 tsp chili powder
  • 1/2 tsp coriander powder optional
  • 1.5 tsp Salt
To Season
  • 2 tsp oil
  • 1 tsp Cumin seeds
  • 1 tsp Mustard seeds
  • 1/2 tsp Hing/asafoetida
Instructions
  1. Chop onions and asparagus into 1/2 inch pieces
  2. Heat oil in a kadai/vaanali/curved pan
  3. When hot, splutter the mustard seeds. Add cumin seeds and hing
  4. Add the onions, and the chilies and saute, with a pinch of salt, until the onions turn translucent
  5. Add the asparagus, and the chili powder and coriander powder if using
  6. Cover and cook for about 5 minutes
  7. Open the lid and check the asparagus. It should be cooked, and yet retain a bite. Stir and cook for a couple of minutes
  8. Turn the heat off, transfer to a serving bowl; serve with rice/rasam or rotis
Recipe Notes

Asparagus is a mellow vegetable, and steam cooks in just a few minutes, lending itself to any flavor it's cooked with.

Some Variations:

  • Add a pinch garam masala or any other flavoring of your choice at the end
  • Make a powder of panch phoron (mixed whole spice mix of five spices readily available in any Indian grocery store) and add a teaspoon of it at the end. Adds a wonderful flavor
  • Panch Phoron: From wikipedia: "All of the spices in panch phoron are seeds. Typically, panch phoron consists of fenugreek seed (methi मेथी दाना), nigella seed (मंग्रैल / कलौंजी), cumin seed(जीरा), black mustard seed (राई) and fennel seed (सौंफ़) in equal parts."
  • I keep a packet of panch phoron  in the freezer and make a coarse powder of a couple of teaspoons when needed, and sprinkle on some curries as a finishing touch
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