Asparagus Thengai Curry
Asparagus thengai curry is a quick dry side dish prepared with asparagus. Asparagus poriyal tastes yum and it can be prepared within 10 minutes.
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Servings: 2
Ingredients
- Asparagus - 1 bunch
- Coconut Fresh/Frozen - 1/4 cup
- Salt - as needed
- Turmeric powder - Generous pinch
- Asofetida- generous pinch
To temper:
- Coconut Oil - 1 tbsp
- Mustard seeds - 1/4 tsp
- Split urad dal - 1/2 tbsp
- Red chilli - 2
- Curry leaves - few
Instructions
- Wash the Asparagus, bend and break the white/hard ends, and discard the thick stem
- Chop the rest like beans
- Add oil to the pan. Once the oil is hot, add the ingredients under "to temper," let it splutter
- Add the Asparagus and give a quick stir. Add salt, turmeric powder, and give a quick stir
- Add water and cover the pan with a lid, cook for 2 minutes
- Remove the lid and cook the asparagus for 2 more minutes till the veggies are cooked, as water evaporates
- Add coconut and mix well, and turn off the stove
- Finally, add the hing and give a quick mix
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Notes
- Bend and break each asparagus, separate the thick stem and discard. Chop the rest for poriyal
- Cut asparagus according to your preferred size
- Avoid adding excess water as it will alter poriyal taste
- Asparagus, gets cooked within 4 -5 minutes
- Green chilli can be used instead of red chilli
- Water amount may vary depending the asparagus. Use a tender asparagus for best taste
- Frozen asparagus can also be used, skip water in that case
- Onion, ginger - garlic paste can be sauted and added for extra flavor
- Asparagus can also be cooked separately in microwave
- Almond flour/ coconut flourcan be used instead of coconut
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