14 April, 2014
asparagus and carrot curry (south Indian style)
While asparagus is abundantly available this spring, let’s make good use of the fresh vegetable for these nutritional benefits. There are many recipes to make grilled asparagus, paired with other veggies. Here, I have cooked it lightly with Indian spices, sans onion and garlic (saatvik) in combination with carrot. This can be eaten with rice as a dry curry. Or just plain, it is delicious.
asparagus- 1 bunch
organic carrots- 2
salt- to taste
turmeric powder- a pinch
spice mix for dry curries– 1 tbsp.
canola oil (organic)- 1/2 tbsp.
mustard seeds- 1/2 tsp.
red chilli- 1
urad dal- 1 tsp.
1. Trim the thick ends off the asparagus and chop into small pieces. Chop carrots into small pieces.
2. In a shallow pan heat oil, add mustard seeds, urad dal and red chilli. When the seeds pop, add carrots. Cook for a couple of minutes.
3. Add asparagus, salt and cook with pan closed till both vegetables are tender. Add spice mix and turn off the heat.
4. Garnish with cilantro and enjoy!
Some flax seed powder could be added when the curry has cooled. See this post.