Asparagus Curry Recipe

Ingredients for Asparagus Curry

• 1 pound asparagus
• 1 medium carrot
• Potatoes
• Chana Dal Powder
• 2 tablespoons desiccated coconut powder
• 1/2 teaspoon chili powder (adjust to taste)
• 1 tablespoon oil
• 1 teaspoon mustard seeds
• Urad Dal
• Jeera Powder
• Curry Leaf
• Coriander
• salt to taste
• 1/2 teaspoon turmeric powder

How to Make Asparagus Curry

1. Chop 1 pound asparagus, 1 medium carrot, and 1 medium potato into 1/2-inch pieces.
2. Heat 1 tablespoon of oil in a non-stick pan over medium heat.
3. Add 1 teaspoon mustard seeds, 1/2 teaspoon cumin seeds (jeera), and 5-6 curry leaves. Sauté until the seeds begin to splutter.
4. Add the chopped carrots and potatoes to the pan. Stir to coat with oil and spices.
5. Add 1/2 teaspoon turmeric powder, salt to taste, and mix well. Cover the pan and cook for 5-7 minutes, or until the potatoes are slightly softened.
6. Stir in the chopped asparagus. Cover and cook for another 5-7 minutes, or until the asparagus is tender-crisp.
7. Reduce heat to low. Stir in 2 tablespoons roasted chana dal powder, 2 tablespoons desiccated coconut powder, and 1/2 teaspoon chili powder (adjust to taste).
8. Cover and simmer for 2-3 minutes, allowing the flavors to meld.
9. Remove from heat and garnish with 2 tablespoons chopped fresh coriander leaves.
10. Serve hot with rice, chapathi, dosa, or use as a filling for sandwiches.