ASPARAGUS THORAN

Ingredients:

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

Method:

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.