- Submitted by Dahlia on 1st May 2011
(Asparagus Poriyal, Asparagus Thoran, Asparagus Bhurjee, Asparagus Vepudu, Asparagus Fry)
Green Asparagus Sabzi
Asparagus - 1 lb (chopped)
- Onion - 1/2 (finely chopped)
- Grated Coconut - 2-3 tbsp
- Red Chilly Powder/Chilly Flakes - 1 tsp
- Turmeric Powder - 1/4 tsp
- Mustard seeds - 1/2 tsp
- Channa Dal - 1 tsp
- Urad dal - 1 tsp
- Curry Leaves - 1 spring
- Salt - to taste
- Oil - 1 tbsp
- Cilantro - handful (finely chopped)
Wash the asparagus and cut off the woody bottom ends (about 1"). (NOTE: To cut the woody ends, hold the asparagus and bend it. The woody end will naturally break off. You can peel the hard skin of the woody portion and use it for the poriyal. If not, use it for making soups or stocks.)
- Chop the tender part into small pieces.
- Heat oil in a pan and add the mustard seeds.
- Once they start spluttering, add the channa dal and urad dal. Fry till the dal turn golden brown. The dal adds a nice crunch to the sabzi.
- Add finely chopped onion and curry leaves. Let the onions brown a little.
- Add the grated coconut, turmeric powder and chilly flakes. Fry for a minute.
- Now add the chopped asparagus and required salt. Stir fry for 2-3 minutes.The asparagus tastes best when it is crunchy, so do not overcook.
- Add the chopped cilantro and switch off.
This asparagus sabzi tastes good with rice and some curry like rasam, sambhar etc.
- It also goes very well with chapatti.
Add one or two eggs along with the asparagus and stirfry. Thats simple and yummy Asparagus Bhurjee.
White Asparagus & Egg Bhurjee
More Asparagus Recipes