Ingredients:

• 1 bundle – Asparagus
• 1 – capsicum, chopped into slivers
• 1 – small onion, finely chopped
• 1 tbsp – coconut, scraped finely
• 2 – green chillies, slit vertically
• 1 stalk – Curry leaves
• 1 inch piece – ginger, grated
• 2 to 3 flakes – garlic, crushed
• 1/2 tsp – Turmeric powder
• 2 pinches – Asafoetida powder
• 2 to 3 pinches – Sugar
• 1/2 tsp each – mustard and Cumin seeds
• 1 tbsp – oil
• Salt, to taste
• Lemon juice, to taste

Method:

1. Chop asparagus into oblique 1 inch pieces, steam till tender.
2. Heat oil, add mustard, cumin seeds, and asafoetida and allow to splutter.
3. Add ginger, garlic, and onion and stir-fry for 2 minutes.
4. Add chillies, curry leaves, capsicum, stir-fry for a minute further.
5. Add all other ingredients, except coconut.
6. Stir, cover and simmer for 2 minutes.
7. Take off fire, transfer to a serving bowl, sprinkle coconut.
8. Serve hot with steamed rice and kadhi, or with puri.

Recipe courtesy of Saroj Kering