Don't be fooled by the strange sound of coconut with asparagus. Because of the spices and hot green chillies these ingredients combine to create a wonderful spicy asparagus treat. This is a popular preparation of asparagus in Southern parts of India. (Service with rice and rasam or saambaar, pappadum and yogurt.)

Ingredients

1 serv.

fresh asparagus↗1
cut into 1/2 inch pieces (2 cups worth)
red onion↗1⁄2
chopped
garlic cloves↗2
minced
green chili peppers↗4
seeded and chopped
desiccated coconut↗1⁄2 cup
finely ground
coconut oil or vegetable oil↗2 teaspoons
black mustard seeds1⁄3 teaspoon
crushed red chili pepper↗1
crushed
cumin seed↗1⁄2 teaspoon
salt↗1⁄3 teaspoon
water↗1⁄4 cup

Step-by-step instructions

1
Heat oil on medium high, add black mustard seeds, red chilli and cumin seeds.
2
When the mustard seeds begin to crackle, add green chillies and salt.
3
Next add the onions and garlic, fry for 2 minutes, then add the chopped asparagus pieces. Stir well, simmer the heat, add 1/4 cup of water, cover with lid and stir every 4 minutes. When the asparagus is tender, uncover and cook until water is gone.
4
Add the fresh coconut, stir for 10 seconds, remove from heat. Keep covered until ready to use.

Source: food.com

Original recipe ↗

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