Certain vegetables in the produce section of grocery store are only for seeing and not to buy according to me mainly asparagus, artichoke, brussels sprout, mustard greens etc. I like to see them. I don’t know why I never buy any of these vegetables. While I was in India, I don’t think I have ever seen an asparagus. I think my glancing technique was noticed by Wal-Mart, as result they kept fresh bunches of asparagus in front entrance for $2.50. It was so tempting for me; finally temptation overcomes the hesitation and I bought it. Earlier I had bought it once but something went wrong with my preparation of the dish and nobody touched a bite. So this time I had to be careful of make what to make with them.
I have seen lot of roasted asparagus in most of food blogs. Without any spices roasting them will be bland for my taste buds, so I decide to make a mezhukkupuratti which is literally a stir-fry in my home town language. After reading about Asparagus I came to know that the asparagus we get here is Asparagus officinalis, a spring vegetable native of Europe, Northern Africa and Western Asia and is cultivated as vegetable crop. In India there is another species, Asparagus racemosus which is a wild variety commonly known as Shathavari. The roots are used in Auyrvedic medicines, and supposed to used as a uterine tonic, as a galactogogue (to improve breast milk), in hyperacidity, and as a general health tonic. It is also used as an anodyne and aphrodisiac. It also supposed to enhance the women’s health.
Okay what about health benefits of edible asparagus, it also not any less than that of the wild one, it has lot of good qualities such as they excellent source of folic acid thus preventing birth defects, it has detoxifying effect, anti-aging functions, reduces pain and inflammation, prevent osteoporosis and osteoarthritis, etc, read more from here.
Asparagus have a unique flavor slightly bland taste. I thought I can make them flavorful by adding some garlic and onion along with green chilies and with mustard, urad dal and red chilies. Then end up adding some idly milagaipodi. If you are looking for an extraordinary taste then this may not be candidate, but it good for health, and sometimes having them along with other curries is wonderful. Here goes the recipe.
One year ago: Algerian flatbread : Msemmen
Print recipe from here
What you need
Asparagus: 1 bunch
Onion: 1/4th of one (chopped finely)
Green chili: 1no (I used Serrano pepper)
Salt: ½ teaspoon or to taste
Mustard seeds: ½ teaspoon
Urad dal: ½ tablespoon
Curry leaves: 2 sprig
Olive oil: 1 tablespoon
Garlic: 1 clove
Red chili: 2 no halved into two pieces
Turmeric: ¼ teaspoon
Idly milagaipodi: 1 teaspoon (optional)
How I made
Rinse the Asparagus spears under cool water to remove any sand or dirt. Snap off an inch or more from the bottom part using your fingers; the stems will naturally break where the tough woody part ends and the tender stem begins. Dry the spears by rolling them between two kitchen towels. Then cut them into 1 1/4 inch pieces and set aside.
In skillet heat oil add mustard seeds, urad dal and halved red chilies .Once mustard seeds starts spluttering add chopped onion, green chilies, garlic cloves and curry leaves and fry them for 4 minutes or until onion change the color. To this add chopped asparagus, turmeric and salt. Cover and let the cook for about 10 minutes or until asparagus become tender. If you want you can add idly milagaipodi at this time and fry for minutes so that asparagus gets coated with spice powder..
Preparation time: 15 minutes
Yield: 4 serving
Will you make it again: Yes I will
I am linking this stir fry to
Hearth and Soul blog hop#45