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Friday, July 30, 2010


Asparagus (Slender variety) - 15 spears
Grated coconut - 1/2 cup
Jeera / cumin seeds - 1/2 tsp
Turmeric powder - 1/4 tsp
Green chillies - 2 to 3
Curry leaves - a sprig
Oil - 2 tsp
Mustard seeds - 1/4 tsp
Salt - to taste

Wash and remove the hard end of the asparagus spears and cut into 2" long pieces.
Place in a pan, sprinkle some water. Add salt ,tumeric powder and cook covered on low fire for about 5 mins until the pieces are softer yet crunchy.
Grind the coconut with the jeera,and green chillies. Keep aside.
Heat the oil in a pan and add the mustard seeds and curry leaves.
Once the mustard seeds start to pop, add the cooked asparagus and the ground coconut.
Cook for about 5 mins more until the coconut and asparagus is well combined.
Serve with rice and dal.

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