Wednesday, September 12, 2012

Asparagus Palya/Curry


Asparagus – 1 lb (approx 1/2kg), chopped into bite size pieces

Oil – 1 Tbsp

Cumin Seeds – 1/2 tsp

Fennel Seed (powdered) – 1/2 tsp

Ginger – 1 tsp, grated or crushed

Garlic – 5 large cloves, roughly chopped

Tomatoes – 2 medium, chopped

Salt – to taste

Red Chili Powder – to taste


1. Wash the Asparagus and snap the white/hard ends and discard.

2. Chop to desired size.

3. In a skillet, heat Oil on medium heat.

4. Once hot, add Cumin Seeds and allow them to splutter.

5. Add Crushed Fennel Seeds, Ginger and Garlic and cook for a minute.

6. Add Tomatoes allow them to cook until they soften up.

7. Add Asparagus, Salt and Red Chilli Powder. Mix well.

8. Cook uncovered for 5-6 minutes, until the moisture has evaporated.

9. Serve hot with Chapatis, Naan or Rotis.

1 comment:

VineelaSiva said...

Looks nice and perfect for rice.