The last couple of weeks I have been trying to cook a number of vegetables that I have never cooked Indian-style before. Asparagus was one of them. Not commonly seen or used in India, it can be quite intimidating for someone who has not cooked it before. Don't let this stop you.
As a rule when cooking something new, I use the flavors of the vegetable as a staring point, to determine what spices and other ingredients to add to it. The slightly sweet, nutty flavors of the tender asparagus shoots needed, in my opinion, onions, garlic, very little spice.... I cooked them North Indian style.
My Asparagus Ki Subji turned out delicious... my boys (who are fussy eaters at best) enjoyed it thoroughly as did my husband and other family members who were over for dinner the night I cooked it. Success! Try it in your kitchen...
Ingredients:
- 1/2 kg or approx 1 lb tender asparagus spears
- 3 tsps vegetable/ canola/ sunflower cooking oil
- 1 tsp cumin seeds
- 1/2 tsp fennel/ saunf seeds
- 2 large onions sliced thinly
- 2 green chillies chopped fine (optional)
- 6 cloves of garlic minced
- 1/4 tsp coriander powder
- 1/4 tsp dry mango powder
- 2 large tomatoes cut into small cubes
- Salt to taste
Preparation:
Prepare the asparagus:
- Wash and pat dry.
- Cut off the entire 'head' of each spear, in one piece. Cutting into smaller pieces will cause the heads to fall apart while being cooked.
- Hold each spear in the middle and bend. The spear will snap at the toughest point. This tough portion can be discarded. Cut the remaining part of each spear into 1" pieces and keep aside.
- Heat the cooking oil in a wide pan on a medium flame.
- When hot, add the cumin and fennel seeds. Fry till the seeds stop sizzling.
- Now add the sliced onions, chopped green chilli (optional) and minced garlic and fry till the onions turn a very pale brown in color.
- Now add the cut asparagus and sauté well. Do this for 1 minute.
- Add the coriander and dry mango powders and stir again to ensure all the asparagus is coated with the spices. Sprinkle a very small amount of water over the asparagus - this keeps the dish moist (but not wet) and prevents burning while cooking.
- Now cook the asparagus for approximately 5-7 minutes. Do not overcook as the asparagus will lose its crunchy texture. stir frequently to prevent burning.
- When the asparagus is almost cooked, add the tomato and salt to taste. Stir well and cook for another 2-3 minutes. The tomatoes and salt are added last to prevent the asparagus from releasing too much water and 'wilting' while cooking.
- Turn off heat and serve immediately with hot Chapatis (Indian flatbread) or Parathas (pan-fried Indian flatbread).
