Asparagus Subzi Recipe – This is dry stir-fry arrangement of asparagus recipe Indian style. Goes culminate with roti/paratha/naan.
Asparagus is kind of vegetable that I would prescribe to keep it small crunchy fair like we do for capsicum. I cruel, not to cook it till get mushy.
If you are not commonplace with the vegetable at that point I have specified a few buying tips and arrangement tips in the recipe instruction below.
Asparagus are widely accessible in spring season right presently. And I bought natural, exceptionally delicate and new asparagus final end of the week from farmer’s market.Asparagus are stacked with supplements. So I attempted to make it with Indian masala, fizzled so numerous times that flavors don’t coordinate. And at last come up with victory recipe.
I have made asparagus curry with onion, tomato and a few other flavors. I have included fennel seeds powder which goes exceptionally well with asparagus.This is exceptionally flavorful and tasty subzi recipe.
If you have not eaten this vegetable some time recently, I prescribe it to attempt this way, so you won’t miss the Indian flavors and I am beyond any doubt you will adore the taste. The head portion of the asparagus is most flavorful portion and it is my favorite.
Step By Step Photo Instructions:
Buying Asparagus Tips:
- Choose thinner and delicate asparagus (culminate asparagus stalk thickness would be same as pencil thickness). As well thick stalk might taste bitter.
- It ought to be shinning green in color.
- The stalk ought to be firm and without wrinkles.
- Head portion ought to be tight and compact.
1) Alright, we bought great and new asparagus. Presently let’s plan them. Hold the asparagus with both hands; twist it exceptionally tenderly until it snaps. It will consequently break at the point where conclusion portion is as well intense. Dispose of that extreme end portion. Do the same for all stalks.
2) Presently chop them about ¾ to 1 inch long or as per your enjoying. Keep the head as such, do not chop them something else it will fall separated. (On the off chance that stalks are thick at that point peel the skin utilizing peeler. I did not peel them.)
3) Presently let’s begin making subzi. Warm the oil in pan on medium warm. Once hot, include cumin seeds. Let them sizzle.
4) At that point include chopped green chilies, ginger paste and garlic paste. Cook them for around 30 seconds or till the crude scent of ginger garlic goes away.
5) At that point include cut onions. Sprinkle a few salt to speed up the cooking process.
6) Cook it till it gets translucent. We do not need to brown them.
7) At that point include chopped asparagus.
8) Blend it exceptionally well.
9) Include remaining salt, coriander powder, red chili powder, fennel seeds powder and amchur powder.
10) Blend it. So all the masala get coated.
11) Cover it with lid
12) And let it cook for 7-8 minutes or till asparagus are cooked. Mix in between.
13) Include chopped tomatoes.
14) Blend it.
15) Again cover it and cook it for 2 minutes. So tomatoes get soft.
16) Asparagus subzi or curry is prepared to serve.
Remove it to a serving bowl, If required embellish with chopped coriander or cilantro leaves.
Serving proposal: Serve this asparagus subzi with any Indian bread like roti, paratha, naan. On side you can serve a few kachumber serving of mixed greens to make it a dinner. Or have a few dal-rice on side to make it a full supper.
