I had a game plan for my grocery trip yesterday — a very specific grocery list for 5-days of meals all set to go. Guess what though? I still picked up this beautiful bundle of asparagus. I JUST CAN’T HELP MYSELF!!! Here’s the problem with the whole scenario….asparagus, in all it’s delicious glory, fits nowhere in my meal plan. So today, when it occurred to me that my Zucchini Moong Dal Cheela might feel a little lonely on the plate, I spied the asparagus and thought…hmmm…what…how….hmmm…Can I actually make asparagus work with this meal?
The answer is, Yes. Yes I can!
I’ll admit it. I was pleasantly surprised that this worked out. Asparagus is not a vegetable that I’ve ever considered for Indian food….I don’t know for certain, but is asparagus even indigenous to any part of India? I don’t feel like it is….
But that doesn’t matter…it worked! My son couldn’t get enough of this one. I hope you like it too!
|1 bunch asparagus|
|3 tbsn diced red onion|
|Drizzle olive oil or small dollop ghee|
|1 tsp jeeru (cumin seeds)|
|1/2 tsp rye (mustard seeds)|
|1/4 tsp chopped green chili or to taste|
|1 tsp dhana jeeru (coriander-cumin powder)|
|1/4 tsp salt (or to taste)|
|1/2 tsp turmeric|
|4 tbsn grated coconut|