Asparagus is a very nutrient dense vegetable with loads of anti-inflammatory phytonutrients and also is a very good source of Vitamin C, beta-carotene and vitamin E. Anti-inflammatory and antioxidant nutrients are some of the best risk reducers for common chronic health problems including type 2 diabetes and heart disease. With all these health benefits this is such a tasty vegetable and very easy to cook and is also very versatile. You can make salads, steam, stir fry or bake. The lesser the cooking time, the better nutrients the veggie will retain, so I prefer to make stir fries with this wonderful veggie. The addition of coconut makes it even more healthy and tasty. Don’t forget to grab a bunch of these healthy vegetable when you happen to pass them in your next grocery store visit.
I normally steam asparagus and eat it but my Mom when she visits us here she used to prepare a quick stir fry using black pepper and that’s when the idea of making a curry using coconut struck me.
Preparation Time – 5 Minutes
Cooking Time – 5 Minutes
Serves – 2 to 3
Asparagus – 1 bunch
Coconut oil – 1 Tsp
Mustard seeds – 1/2 Tsp
Split Urad Dal – 1 Tbsp
Dried red chilies – 2 or to taste
Grated coconut – 1/2 Cup
Salt – 3/4 Tsp or to taste
Turmeric powder – 1/2 Tsp
1) Wash and trim the thick white ends of the asparagus and then chop into fine pieces.
2) Heat a wide pan and add the coconut oil once the pan is hot. To the oil add mustard seeds. After the mustard seeds stop spluttering, add urad dal and stir it becomes slightly brown.
3) Now add the red chilies and saute till they are slightly brown and then add the chopped asparagus, turmeric powder and salt and stir fry on high heat for 3-5 minutes and then switch off.
4) To this add grated coconut fresh or frozen, not dried and mix evenly and serve.
This delicious and healthy Curry is off to Wellness Weekend hosted by Ricki of Diet Dessert n Dogs.
Sending this to Srav’s Cooking concepts – Mom’s recipes.