Asparagus Chutney

Grilled, oven roasted, steamed, with a squeeze of lime, a drizzle of olive oil, maybe some butter ... all good stuff, but oh-so-meh! Here's a great recipe for asparagus chutney:

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.

Asparagus Chutney