Asparagus in Tomato Gravy



  • 12 oz asparagus
  • ¾ cup chopped tomatoes
  • ¼ cup sliced onions
  • 2 cloves garlic finely chopped
  • 2 teaspoons oil
  • 2 teaspoons Sri Lankan chili powder
  • ½ teaspoon fennel seed powder
  • ¾  cup water
  • 1 tablespoon milk
  • Salt to taste


  • Trim off the end of asparagus and wash and cut into 1 inch pieces and set aside
  • Add oil to a covered saucepan and add onion, garlic and sauté until lightly browned
  • Add chopped tomatoes and cover and cook in a low flame for about 4 minutes
  • Mash the cooked tomatoes with the back of a spoon
  • Now add chopped asparagus to the saucepan and add water, chili powder, salt and cover and cook for about 10 minutes
  • Add milk and fennel seed powder and cook uncovered for 1 more minute
  • Serve with rice
  • Yields 2 – 3 as side dish

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