Ingredients

• 1 bundle - asparagus
• 1 - capsicum, chopped into slivers
• 1 - small onion, finely chopped
• 1 tbsp - coconut, scraped finely
• 2 - green chillies, slit vertically
• 1 stalk - curry leaves
• 1 inch piece - ginger, grated
• 2 to 3 flakes - garlic, crushed
• 1/2 tsp - turmeric powder
• 2 pinches - asafoetida powder
• 2 to 3 pinches - sugar
• 1/2 tsp each - mustard and cumin seeds
• 1 tbsp - oil
• Salt, to taste
• Lemon juice, to taste

How to Make Asparagus Sabzi

• Chop asparagus into oblique 1 inch pieces, steam till tender.
• Heat oil, add mustard, cumin seeds, and asafoetida and allow to splutter.
• Add ginger, garlic, and onion and stir-fry for 2 minutes.
• Add chillies, curry leaves, capsicum, stir-fry for a minute further.
• Add all other ingredients, except coconut.
• Stir, cover and simmer for 2 minutes.
• Take off fire, transfer to a serving bowl, sprinkle coconut.
• Serve hot with steamed rice and kadhi, or with puri.