Total Calories: 83
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.
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