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
Merci beaucoup!