Asparagus Poriyal

 

This was my first time cooking or even tasting Asparagus, so I made sure the veggie was soft and done but I know a lot of people like to eat this with a bit crunch so just vary your cooking time and the amount of water you add.

Ingredients:

1 bunch asparagus

½ an onion

1 tomato

A pinch of mustard seeds

A pinch of cumin seeds

2 – 3 red chilies

3 – 4 curry leaves

1 ½ tbs of dried coconut flakes (or as per taste)

½ tsp of red chili powder

½ tsp of cumin and coriander powder

¼ tsp of turmeric powder

½ tsp of ginger paste

½ tsp of garlic paste

Salt as per taste

Oil to fry

½ cup of water (or depending on your choice of softness for the veggies)

 

Method:

Wash and snap off the hard ends of the asparagus

Cut up asparagus into small pieces

Rinse and set aside

In a pan heat oil, add cumin and mustard seeds and let it sputter

Add the curry leaves

Break red chilies and put it in the hot oil

Chop onions and fry till slightly translucent

Add chopped tomatoes cook for a few minutes

 

Add the chopped asparagus and mix well

Add ginger and garlic paste

Mix well

Add the spices and salt mix and cook till the raw smell of spices disappears

Add coconut and mix well – (some people like to add this in the end, I like my flavors to mix well so I add it in the beginning)

Add water cover and let it simmer on medium low heat till asparagus is cooked

Dry up the vegetable mixture and serve hot with roti, chapatti, or rice

I ate this with couscous it was absolutely delicious.

Sorry I never end up the taking pics of the end of my dishes cause I am always in a hurry to cook and serve it.

Zucchini in a Spicy Tomato Gravy

Ingredients:
2 large Zucchini’s
1 chopped Onion
3 chopped Tomatoes
1 Potato (optional)
1 tsp Ginger and Garlic Paste
¼ tsp Cumin Seeds
¼ tsp Mustard Seeds
3-4 Curry Leaves
2 chopped Green Chilies
1-2 tbs of Oil
¼ tsp Red Chili Powder
¼ tsp Coriander Powder
¼ tsp Cumin Powder
¼ tsp Turmeric Powder
¼ tsp Mango Powder
1 tsp Lemon Juice
Salt to taste

Method:
Heat oil in a pan, add the Cumin and Mustard Seeds.
Add the curry leaves.
Let the seeds sputter and add the chopped Onions and fry till they turn golden brown.
Add the Tomatoes and cook till soft.
Add 1 tsp of Ginger and Garlic Paste.
Add the chopped Green Chilies
Cook for a few minutes.
Add the chopped Potatoes and let it cook for some time.
The Potatoes needs to cook for a while as they take longer to cook.
Add the Zucchini when the potatoes are half way cooked.
Add the spices and salt and mix well.
Add 1 cup of water and simmer on medium with the pot covered.
Once the vegetables are done cooking and are soft.
Add the mango powder (do not add the mango powder before the potatoes are well done).
Add the lemon juice.
Simmer on low for another 5 minutes or till the gravy reaches a consistency of your choice.
Serve hot with Rice or Roti.

Happy Cooking ☺