Tuesday, June 18, 2013
Asparagus Curry (Indian Style)
As mentioned in the previous post, I had made asparagus subzi last week. Here is the recipe for it.
1.5 Tablespoon Tuvar Daal,
1.5 Tablespoon Chana Daal
3 Dried Red Chilies,
1 Teaspoon Hing (Asafoetida),
1 Teaspoon Turmeric Powder
4-5 Curry Leaves,
1/2 bunch (about 10-12 Spears) Asparagus, Cut into Small Pieces, [see my post here to see how to remove woody ends of asparagus]
2 Tablespoon Oil,
2 Teaspoon Mustard Seeds
1 Tablespoon Urad Daal,
1 Tablespoon Chana Daal,
Salt As Required
Water as Required
Soak 1.5 Tbsp of tuvar daal, and 1.5 Tbsp chana daal in 1/2 cup water for 1 hour. In the meantime wash and cut the asparagus.
After an hour, drain the water (save it) and transfer the daals into a grinder jar. Add Asafoetida, curry leaves, turmeric powder and red chilies and grind into a thick paste. Add just a little water at a time if needed. The paste should be quiet thick here.
Heat oil in a thick bottom pan. When it is hot, add the mustard seeds. Once the mustard seeds stop spluttering, add the chana daal and cook on medium low flame until the daal starts turning light brown. At this time, add the urad daal. Cook again for 2-3 more minutes or until both daals have turned light brown. Now add the ground daal paste. Make sure that the stove is set at medium or medium low. Sprinkle some water over the daals and cook covered for 7-10 minutes stirring frequently and sprinkling water as needed. If the temperature is too high, and/or the the mixture gets dry, it will stick to the bottom. So make sure that you sprinkle some water every time you stir and make sure that the stove is not set to high.
Add the asparagus, and salt and mix well. Cover and cook for 5-7 more minutes or until the asparagus is tender. You don't want to over cook the asparagus. It should still have a bite to it.Switch off the stove and serve hot. I served it with rice and daal. The crunch of asparagus and cooked daal in the subzi was a good addition to the daal and rice combo.
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