Posted by: Chitra D
I have had sauted, steamed asparagus and liked it, but it did not have the bengalee zing to it. And as bengalees we like to add mustard and coconut to everything, so that is what I did. Try it for yourself and see!
Ingredients:
Asparagus: 1 lb, 1/2 kg. Cut into 1 cm lengths. Use only the soft stem.
Green Chilli's: 3, slit in the middle
Oil: 1 1/2 tbsp
Mustard oil: 1 tsp
Kala Jeera: 1/2 tsp
Mustard seeds: 2 tbsp made into a paste
Haldi: 1 tsp or less (depends on strength)
Salt: to taste
Grated coconut: 1 1/2 tbsp
Sugar: 1 tsp
Method:
1. Make a paste with the mustard seeds, coconut and 2 green chillies
2. Heat the oil in a skillet, add the kala jeera and green chilli
3. Add the asparagus, haldi and salt
4. Saute it for a minute. Cover and cook for 3 - 4 minutes, should be el dente, don't over cook
5. Add the mustard and coconut paste, sugar and cook it for a minute or two
6. Turn off the flame, stir in the mustard oil
Serve with hot rice.
I have had sauted, steamed asparagus and liked it, but it did not have the bengalee zing to it. And as bengalees we like to add mustard and coconut to everything, so that is what I did. Try it for yourself and see!
Ingredients:
Asparagus: 1 lb, 1/2 kg. Cut into 1 cm lengths. Use only the soft stem.Green Chilli's: 3, slit in the middle
Oil: 1 1/2 tbsp
Mustard oil: 1 tsp
Kala Jeera: 1/2 tsp
Mustard seeds: 2 tbsp made into a paste
Haldi: 1 tsp or less (depends on strength)
Salt: to taste
Grated coconut: 1 1/2 tbsp
Sugar: 1 tsp
Method:
1. Make a paste with the mustard seeds, coconut and 2 green chillies
2. Heat the oil in a skillet, add the kala jeera and green chilli
3. Add the asparagus, haldi and salt
4. Saute it for a minute. Cover and cook for 3 - 4 minutes, should be el dente, don't over cook
5. Add the mustard and coconut paste, sugar and cook it for a minute or two
6. Turn off the flame, stir in the mustard oil
Serve with hot rice.
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