Ingredients:

• ½ lb Asparagus
• ¼ lb potatoes
• 1 small red onion
• 3 teaspoons cooking oil
• Few curry leaves
• 1 ½ cups water
• ¼ cup coconut milk or milk
• 1 – 1½ teaspoon chili powder
• Salt to taste
• Couple of dried red chilies broken into 2-3 pieces

Curry Powder:

• 1 teaspoon coriander seed
• ½ teaspoon cumin seeds
• ¼ teaspoon fennel seeds

Method:

• Peel though outer layer of asparagus
• Peel and cut potatoes into about ½ inch cubes.
• Wash the cut potatoes (it is better to wash them after cutting since it will remove the starch from the potatoes. The starch causes sticking to the pan when sautéing)
• Cut asparagus diagonally into 1 inch pieces. For the thick part of the stalk, split lengthwise and then cut into 1 inch pieces
• Cut red onion into thin slices
• Add 2 teaspoons of cooking oil to a saucepan and add onion and sauté until golden brown
• Add curry leaves and potatoes and fry until the potatoes are lightly browned at the edges
• Add asparagus and sauté for another minute.
• Add water, salt, chili powder and cover and cook for 10 minutes
• Now add curry powder and cover and cook for another 5 minutes
• Add coconut milk and cook uncovered until gravy thickens
• Transfer the curry to a serving dish
• In a separate skillet add the rest of the 1 teaspoon cooking oil and when hot add dried red chilies. Sauté until the chili is almost black and crisp
• Sprinkle fried chilies with the oil over the curry
• Serve warm with rice or flat bread
• Yields: 3 servings.

Curry Powder:

• In a skillet, roast coriander seed, cumin seed, and fennel seed lightly over low flame
• Let cool and grind into a powder