HOW TO MAKE ASPARAGUS CURRY
Fixings:
1 pack - Asparagus
4 - Carrots
4-5 - potatoes, medium estimated
3 tsp - broiled Chana dal powder
2 - dry Coconut powder
1-2 tsp - stew powder
2 tsp - oil
1/2 tsp - mustard
1/2 tsp - Urad Dal
1 tsp - Cumin seeds
Curry leaves and coriander
salt to taste
a squeeze of Turmeric
Cleave asparagus, carrots and potato into 1/2 crawl pieces.
Warm oil in a non-stick skillet over medium warmth and include oil and different seasonings like mustard, cumin seeds and curry takes off.
At that point include carrots and potatoes with turmeric powder, blend them appropriately, and close the cover.
Following a couple of minutes, include salt, blend and put the cover again for a moment.
Include slashed asparagus and mix all of them. Close the cover and permit to cook.
Once cooked, bring down the warmth and include simmered chana dal powder, dry coconut powder and bean stew powder.
Mix, close the cover for a couple of mins and after that expel from warmth.
Embellish with hacked coriander leaves and present with rice, chapatti or dosa.
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