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Asparagus with Purple Potatoes |
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Serves: 4 (Shatwar aur Kashni Aalu)Category: Carrots, Peas, and Other Basic Vegetables, Vegan Makes 4 to 6 servings Although asparagus is not an everyday Indian vegetable, my mother still remembers eating it as a child. Here is my take on my grandmother's recipe. For this dish, snap off the fibrous asparagus stems and discard, or use them to make broth or soup. 1 to 2 tablespoons vegetable oil 1 teaspoon cumin 1 tablespoon peeled minced fresh ginger 1 to 3 fresh green chili peppers, such as serrano, minced with seeds 2 medium purple potatoes (or any kind), cut into 1/2-inch pieces 1 teaspoon ground coriander 1/4 teaspoon ground turmeric 1/2 teaspoon salt, or to taste 1 1/4 pounds asparagus spears, trimmed and cut diagonally into 3/4-inch pieces Freshly ground black pepper, to taste Organize your recipes and simplify meal planning...Download the Cook'n Recipe Organizer for FREE!
1. Heat the oil in a medium nonstick wok or saucepan over medium-high heat and add the cumin seeds; they should sizzle upon contact with the hot oil. Quickly add the ginger and green chili peppers, then mix in the potatoes, coriander, turmeric, and salt. Stir about 1 minute, then cover the pan and cook over medium heat about 7 minutes. 2. Add the asparagus and cook, over high heat about 3 minutes and then over medium-low heat until the potatoes are soft and non juices remain in the pan, 5 to 7 minutes. Transfer to a serving dish, sprinkle the black pepper on top, and serve. VARIATION: Pan-cook 1 cup finely chopped onion and 1 cup chopped firm tomatoes, and lightly mix them into the asparagus just before serving. From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Sign up for our free monthly newsletter, with recipes, cooking tips and more! |
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