Ingredients: 1lb of fresh asparagus sliced
12-15 curry leaves
1 medium onion chopped
2 green chilies sliced (seeded for less heat)
1 cinnamon stick
1tsp of fennugreek seeds
1 tsp of mustard seeds
1 tsp of cumin seeds
1/2 tsp of sugar
1/4 tsp of turmeric powder
Red chili powder (to taste)
1/2Tbs of curry powder
salt to taste
1/2 tsp of vinegar (optional)
1cup of coconut milk (or cow's milk if you prefer)
1/4 cup of water
Heat 1 Tbs of canola oil in a large frying pan on medium-high heat. Once heated, add the onions, chilies, curry leaves, cinnamon stick and fenugreek seeds. Fry for a few minutes until onions become tender.Next add your cumin and mustard seeds. Fry for another few minutes.
Then add the asparagus and saute for 2 minutes. Next and your dry spices and cook for 30-45 seconds.
Add the coconut milk and water. Cook for 5-7 minutes until the asparagus is tender and the gravy has mostly been absorbed by the asparagus. Taste for seasoning and serve. Enjoy.
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→Asparagus Curry -Sri Lankan Style
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