Two posts in a day..how awesome is that? Well pretty awesome, considering that I was busy the last three days and didn't have time to even check facebook leave alone write a post :)
But I thoroughly had a nice time taking some of our cousins around London and visiting a few museums and places, I actually hadn't been to. They were getting back from a 10 day Euro trip and since I thought they would be sick of eating bland food, I made some Indian grub. Went to pick up stuff for the meal and saw these green and luscious asparagus spears which I couldn't resist. I have only baked with asparagus and wasn't really sure how good it would be adapted into an Indian dish. Well..that's what experimenting is all about right? So I decided to try out the usual thoran recipe (vegetables sauteed with coconut and spices), you know the authentic side dish to every mallu meal, and it turned out so darn good, its definitely making its way back into our lives. Being in a place where Indian vegetables are scarce, I don't have a choice but to use veggies like brussels sprouts and broccoli and asparagus for Indian cooking. Needless to mention, I'm totally loving it. I hope you do too.
Shredded coconut- 3 tbsp or more
Green chillies- 3, slit lengthwise
Turmeric powder- 1/4 tsp
Cumin seeds- 2 tsp
Salt- to taste
Mustard seeds- 1 tspOil- 1 tbsp
Curry leaves- a sprig (optional)
Cut and discard the woody base and chop the asparagus heads into small pieces.
Crush the coconut, green chillies, turmeric powder and cumin seeds together to a coarse mix, either with your hands or with a pestle and mortar.
In a heavy bottomed pan, heat the oil and splutter mustard seeds.
Add the coarse coconut mix and the curry leaves (if any) at this stage. Sauté for a few seconds on medium heat, but make sure you don't burn them.
Add the chopped asparagus heads and salt. Stir well, making sure the coconut mix and the asparagus is combined evenly.
Close the lid and cook on medium heat, stirring in between and if it sticks to the bottom, pour about a tsp water.
The thoran should be ready in about 12 to 15 minutes.
You can replace cumin seeds with a 1/4 to 1/2 tsp cumin powder.
Sending this to Side dishes from India hosted by Suma of Veggie Platter.