Asparagus is supposed to be one of those negative calorie vegetables - which means that it takes more calories to digest than the calories it actually contains. Well, that's definitely an added bonus, given that this herb is rich in essential vitamins, minerals and antioxidants. So, I couldn't resist trying to make something interesting and spicy with it. Beans thoran being one of my favorites, it inspired me to put it to similar use.
Ingredients: (serves 3)
asparagus - 1 bunch (about 50 spears, chopped fine)
grated coconut - 3 tbsp
cumin seeds - 1 tsp
carom seeds - 1 tsp
ginger - 1 inch piece
red chillies - 5
turmeric powder - a pinch
salt - 3/4 tsp (adjust according to taste)
Method:
Soak coconut, cumin and carom seeds in water for half an hour. Pulse in food processor along with red chillies and peeled ginger. Cook chopped asparagus with salt and turmeric powder for about five minutes. Pour the coconut mixture on top and cook covered for a few more minutes, until the asparagus is cooked.
Notes:
1. While chopping asparagus, the thick, whitish end needs to be removed.
2. Add very little water to make the coconut mixture, just enough to make a thin paste. Excess water might have to be drained, causing loss of nutrients, or will make it soggy.
3. Use warm water to soak the seeds and coconut, to reduce the soak time.
4. Ginger paste (1/2 tsp) can be used instead of ginger.
