This is a spin off my aunt’s recipe for okra masala . I wanted to try and make asparagus South Asian style and this totally worked ! You can use okra instead if you like.
Asparagus can be such a great nutritious addition into anyone’s diet . It’s loaded with folate, fiber and vitamins A, C and K!
I love the combination of the toasted spice mixture in the end . The spices really help boost a persons digestion and metabolism .
Here’s the recipe:
Sauté one medium chopped onion in about 2 tbsp of oil (I used avocado oil) until golden brown.
Add 2 chopped medium tomatoes, salt to taste, 1/4 tsp turmeric , 1/2 tsp chili powder and 1/4 tsp crushed red pepper . Mix around and then lower heat to medium low, cover pan and let tomatoes cook for about 5 mins . Remove lid and cook on high till the tomato masala is a bit dryish (mash the tomatoes if you want!)
Add 1 bunch of chopped asparagus , stir around and then lower heat and let asparagus cook till tender (about 15 mins) .
While asparagus is cooking , in a dry skillet, toast 1/2 tsp each of whole coriander seeds, fennel seeds, cumin seeds , and mustard seeds along with 1/4 tsp each of Kalonji ( aka nigella seeds in English) and fenugreek seeds (methi dana). Once the spices are a bit toasty, add to a coffee grinder and grind them . I got about 1 1/2 tbsp jor so of ground spices .
When asparagus is tender , raise heat to high and cook a bit more till masala looks done. Add all the toasted spice mixture and add some green chili’s . Mix, lower heat and cover pan for just a few more mins for flavors to come together. Done . Garnish with chopped mint and cilantro
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