Ingredients
olive oil
¼ tsp black mustard seeds
¼ tsp cumin seeds
½ tsp white split urad dhal
1-piece cinnamon stick
1 sprig tender curry leaves
½ cup (125ml) onion finely chopped
2 green chillies sliced diagonally
1 clove garlic minced
2 red chillies
2 tsp (10ml) coriander powder
1 tsp (5ml) cumin powder
1-2 tsp mild chilli powder
½ tsp (2.5ml) turmeric powder
300g asparagus thoroughly washed and trimmed (break into 4cm pieces)
1 tsp (5ml) salt
1 cup (250ml) coconut cream
fresh coriander leaves to garnish
Method
Heat oil in a medium size pot. Add the mustard seeds, cumin seeds, urad dhal, cinnamon stick, and curry leaves. As soon as the seeds pop and the leaves splutter, add the onions. Fry until soft and translucent for about 3 to 5 minutes.
Add the garlic and fry for a few seconds. Quickly spoon in the coriander powder, cumin powder, chilli powder and turmeric powder and stir.
Add the asparagus and salt. Mix to distribute the spices evenly. Cook for 2 minutes. Pour in the coconut cream. Stir and bring to a boil before simmering for 10 minutes or until the asparagus is soft but still crisp.