Asparagus Curry / Asparagus Fry / Vepudu / Thoran / Varuval
|2 nos||Onion ( chopped)|
|3 clove||Garlic (crushed)|
|1 inch||Ginger (crushed)|
|1 no||Green chili (finely chopped)|
|¼ tsp||Turmeric powder|
|½ tsp||Black pepper powder|
|¼ tsp||Red chili powder|
|2 tsp||Coriander powder|
|¼ tsp||Cumin seeds|
|¼ tsp||Fennel seeds|
|6 nos||Curry leaves|
|2 stks||Coriander leaves (for garnishing)|
|½ tsp||Salt (or to taste)|
Wash the asparagus, trim the thick stalks and chop them finely. Heat oil in a pan, splutter cumin seeds, fennel seeds and curry leaves. Fry the onions and green chilies till translucent, add the ginger , garlic and asparagus. Sprinkle little water, cover and cook the veggie over low flame for 6 minutes or until it becomes soft. Now add the turmeric powder, pepper powder, chili powder, corainder powder and salt. Keep frying over low medium flame until it thickens to become slightly dry. Garnish with coriander leaves and serve hot as a side for rice.
This curry will come under dry item, if you wish to have little juicy then add a tomato while sauteing the veggie.
Yield: Serves 3 approx.
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