This is a quick and simple stir fry prepared with asparagus. This is the first time, I am cooking asparagus and I loved it very much. According to Whfood, "Asparagus is an anti-inflammatory food because it provides a truly unique combination of anti-inflammatory nutrients. It also provides a wide variety of antioxidant nutrients, including vitamin C, beta-carotene, vitamin E, and the minerals zinc, manganese, and selenium. It is very high on the list of antioxidant foods. Anti-inflammatory and antioxidant nutrients are some of the best risk reducers we know for common chronic health problems including type 2 diabetes and heart disease. These nutrients are also special risk reducers in the case of certain cancer". I made this stir fry and paired it with vathal kuzhambu. It was awesome!! Today we will learn how to make simple asparagus stir fry following this easy recipe.
Break or cut off the woody ends of the asparagus stalk. Wash it and chop it into small pieces. You can use the tender buds also.
Heat oil in a pan, add mustard seeds, when it splutters, add urad dal. When dal turns golden brown, add curry leaves, chopped onions and green chilli.
When onion turns transparent, add the chopped asparagus, chilli powder and salt needed.
Sprinkle very less water and cook covered stirring in between. It takes very less time to get cooked. Take care not to over cook. The asparagus should retain its crunchiness. Once done, switch off the heat, add grated coconut and mix well.
Serve as a side dish for Sambar rice, rasam rice or curd rice.
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