Asparagus is the leading supplier among vegetables of folic acid. Its wealth of nutrients, fiber and very low sodium and calorie content make asparagus a nutritionally wise choice for today’s health-conscious consumer. A significant source of Thiamin, folacin, vitamin B6, potassium and there are lot more goodness that can fill this whole page. It is very high on the list of antioxidant foods.
Here is a tastier way to add Asparagus to our Indian kitchen.
- Onion -1 finely chopped
- Green Chilli -1 slit
- Asparagus –a usual size bunch
- Chilli Powder -1/2 tsp
- Grated coconut -2 tbsp (optional)
- Salt needed
- Oil – 1 1/2 tsp
- Mustard Seeds -1 tsp
- Urad dal -3/4 tsp
- Curry leaves – 2 leaves
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 chili.
When onion turns transparent, add the chopped asparagus, chili 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 overcook. 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. This fry can also be had with bread, tortillas, Roti etc.