We had an eventful and a memorable "Souramana Ugadi"(Indian New Year) or "Vishu" (an Indian festival) this year. Because of the storms, we did not have power for 30+ hours.We were freezing because of the uninvited snow. Yes, it is spring on the papers but snow on the ground :p Anyways, by the end of the day, we got the power back & I was happy that I could pray to God. All's well that end's well, isn't it?
Back to today's recipe. Some time back I posted a pic on my FB page asking, what do you cook with asparagus? I would make this "Asparagus Palya". It's a very simple, quick and yet tasty side dish that goes well with both roti (Indian bread) and rice. Here is the recipe for your guys to try it out.
Preparation Time: 10 mins
Cooking Time: 15-20 mins
Serves: 2-3
Ingredients:
Ingredients:
Asparagus: 1 lb/ 1/2 kg
French beans: a fistful, optional
Oil: 1 tbsp
Mustard seeds: 1/2 tsp
Cumin seeds: 1/2 tsp
Urad dal: 1 tsp
Channa dal: 2 tsp
Green chili: 3 nos, slit in half
Curry leaves: 4-6 nos, torn
Salt: As needed
Jaggery : 1 tsp, optional
Water : About 1/4 cup, more or less
For the garnish:
Grated coconut: 1/4 cup, fresh or frozen
Lemon juice: 2 tsp
Coriander leaves: 2 tbsp, finely chopped
Method:
Wash and remove the hard end of the asparagus spears. Chop them into 1/2 - 1 cm pieces (as shown below). Trim the ends of the french beans & cut them as mentioned for asparagus.
Heat oil in a broad sauce pan. When oil is hot, throw in the cumin & mustard seeds. When seeds splatter, throw in the urad dal & channa dal.
Roast the dals on a low-medium heat until they are golden brown. Once the dals are done, throw in the slit green chilies and curry leaves.
When curry leaves wilt, add the chopped asparagus and the beans together. Mix it well.
Add the salt, and jaggery.
Add about 1/4 cup of water, mix well & cook it covered on a medium heat until the asparagus is cooked and soft. It should not take more than 10 mins to cook the asparagus.
Turn off the heat. Add the grated coconut, lemon juice & coriander leaves. Mix well & serve the asparagus palya | sabzi hot with rice or roti (Indian bread).
Notes:
Do not overcook the asparagus. It must be soft & yet holds its shape.
French beans: a fistful, optional
Oil: 1 tbsp
Mustard seeds: 1/2 tsp
Cumin seeds: 1/2 tsp
Urad dal: 1 tsp
Channa dal: 2 tsp
Green chili: 3 nos, slit in half
Curry leaves: 4-6 nos, torn
Salt: As needed
Jaggery : 1 tsp, optional
Water : About 1/4 cup, more or less
For the garnish:
Grated coconut: 1/4 cup, fresh or frozen
Lemon juice: 2 tsp
Coriander leaves: 2 tbsp, finely chopped
Method:
Wash and remove the hard end of the asparagus spears. Chop them into 1/2 - 1 cm pieces (as shown below). Trim the ends of the french beans & cut them as mentioned for asparagus.
Heat oil in a broad sauce pan. When oil is hot, throw in the cumin & mustard seeds. When seeds splatter, throw in the urad dal & channa dal.
Roast the dals on a low-medium heat until they are golden brown. Once the dals are done, throw in the slit green chilies and curry leaves.
When curry leaves wilt, add the chopped asparagus and the beans together. Mix it well.
Add the salt, and jaggery.
Add about 1/4 cup of water, mix well & cook it covered on a medium heat until the asparagus is cooked and soft. It should not take more than 10 mins to cook the asparagus.
Turn off the heat. Add the grated coconut, lemon juice & coriander leaves. Mix well & serve the asparagus palya | sabzi hot with rice or roti (Indian bread).
Notes:
Do not overcook the asparagus. It must be soft & yet holds its shape.
This one looks so good!
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