- 2 garlic cloves
- 3cm piece ginger
- 500g Asparagus, chopped
- 3 tsp vegetable oil
- 1 tsp cumin seeds
- ½ tsp fennel seeds
- 1 onion, sliced
- 1 green chillies, finely chopped
- 1 tsp Kashmiri chilli powder
- ½ tsp amchoor powder (dried mango powder)
- 3 tomatoes, chopped finely
- Salt to taste
- Crush the ginger and garlic in a pestle and mortar to a paste.
- Heat the oil in pan and on a medium heat add the cumin and fennel seeds.
- Once sizzling and fragrant add sliced onions with the chopped green chilies and crushed ginger and garlic. Cook for about 5 minutes.
- Add the chopped asparagus and sprinkle in the salt, red chili powder and amchoor.
- Add chopped tomatoes and cook for about 2-3 minutes.
Recipe courtesy of www.harighotra.co.uk
Asparagus with Indian Spices