Ingredients:
Mains:
Asparagus- 20-30
Green chilies: 5-7 (adjust according to your heat level)
Fresh curry leaves (kari patta): 7-10 small leaves
Tamarind pulp: 2 tsp (adjust according to your tang level)
Flavoring agents that impart body to the chutney:
Sesame seeds: 2 tsp
Fenugreek seeds: 1 tsp
Cumin seeds: 1 tsp
Mustard seeds: 1 tsp
Urad dal (split black gram that is white, lol!): 1 tsp
Dry red chilies: 3/4
Asafoetida (hing): a pinch
Salt to taste
Oil: 2 tsp
Secret Ingredient: 1/2 tsp jaggery powder
Method:
Prep asparagus by snapping off bottom stalk (if required), chop, and rinse. Chop green chilies, wash curry leaves and keep ready.
In a pan, add oil, heat, splutter mustard and cumin seeds. Followed by fenugreek, urad dal, sesame, dry red chilies, and asafetida. Roast for a couple minutes until everything's nicely browned, and it all smells good. *Add red chilies in the end to avoid burning
Throw in green chilies and curry leaves, followed by asparagus. Stir fry for a minute or two, add salt, reduce heat, cover. Cook for 5 minutes. Turn off heat. Add tamarind pulp and the (not so) secret ingredient. Cool.
Blend in food processor. *Doesn't have to be finely ground.
Done!
Add tadka (tempering) of mustard and cumin seeds before serving. YUM! I know my dad will also add some tempered cashews for extra umami and crunch. :D
Eat with plain paratha, or as a true South Indian would love to do- mix with steaming hot rice, add some ghee, and enjoy with a side of papad! NomNom!! It's got a kick, tang, hint of sweet, and is thousand times more exciting than plain old steamed asparagus.
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| Asparagus Chutney |
