Recipe#11786

Title: Asparagus Curry

From: Aruna Viswadoss av9y@poe.acc.virginia.edu 
 Newsgroups: rec.food.recipes 
 Subject: Indian Asparagus 
 Date: 19 May 1995 20:54:36 -0600 
 Message-ID: D8srE0.24C@murdoch.acc.Virginia.EDU 

Cut asparagus sticks into 1/2 inch pieces (really small).Bunch
 up 6 or 7 at a time and do this. About 2 cups of A. pieces should
 be used for this. Chop 1/2 red onion, and 4 jalapenos.
 Take 1/2 cup of freshly grated coconut. Mince 2 cloves of garlic.
 Heat 2 teaspoons of coconut or vegetable oil. Add 
 1/3 teaspoon black mustard seeds, 1 red chilli crushed, 1/2 teasp.
 cummin seeds. When these crackle, add jalapenoes or green chillies, 
 add 1/3 teasp. salt. Next, add the onions and garlic 
 fry for 2 minutes, and then add the chopped asparagus pieces. 
 Stir well, simmer the heat, add 1/4 cup of water, keep this covered with a lid
 and stir every 4 minutes or so. When it is very tender, 
 the water is all gone, and the pieces are shrunk enough,
 add the fresh coconut, stir for 10 seconds, remove from heat, and
 keep it covered until ready to use. This recipe can be used
 for green beans, carrots, cabbage, etc. These are very popular dishes in
 the southern parts of India. Serve this with rice and rasam or
 saambaar (whose recipe I posted a few days ago), pappadum and yogurt
 and pickle...... 
 Aruna