Asparagus Curry
One day, I didn’t know what curry to make, and I was running short of time. Later that day, my friend called me, and as I was explaining to her how I wanted a simple and quick curry to make, she told me about asparagus. At first, I was doubtful, but she persuaded me into buying asparagus. She said I could create my own recipe. I came up with this delicious method of asparagus curry. Hope you like it!
Desika Products:
Black Pepper, Peanut Oil
RECIPE FOR ASPARAGUS CURRY
Ingredients:
Asparagus - 2 bunches
Garlics - 8
Black Pepper - 1 tsp
Dried Coconut - handful
Mustard Seeds - 1/2 tsp
Cumin Seeds - 1/2 tsp
Salt - as needed
Instructions:
Chop the asparagus into 1/4 inch round pieces. Put this aside after discarding all the hard stems.
Wash the garlics in hot water with the garlic peels still on. Crush this into small pieces. Put this aside in a separate bowl.
Heat up the black pepper in the microwave for 1 minute. Crush this together. Add the crushed garlic and crush it a couple more times until the two get mixed.
In a kadai, add some peanut oil. Once the oil heats up, add the mustard seeds. Once the mustard seeds sputter, add the cumin seeds.
Add the garlic and the black pepper powder into this. Saute this until the garlics cook well
Add the asparagus into the kadai. Saute it until it turns soft.
Add salt as needed. Sprinkle the dry coconut over the curry.
Enjoy!
Tips & Tricks
You can take out the garlic peels after crushing the garlic, but it does not matter.
Make sure that the garlic doesn’t stick onto the kadai as you saute the garlic. You can do this by constantly mixing it while it cooks.
The dried coconut is optional, but it adds a wonderful taste to the curry. You can use shredded coconut or cut sliced coconut into small pieces if you do not have dried coconut.