Ingredients 1 bunch asparagus.
1 big onion, finely chopped
1 big tomato, diced
2 tsp ginger garlic paste
1 tsp red chili powder or to taste
Salt to taste
1/2 tsp cumin powder
1 tsp coriander powder
A pinch turmeric powder
1 tbsp oil
1 tsp cumin seeds
1 tsp mustard seeds
1/2 tsp sugar or jaggery or honey
Coriander leaves for garnishing
1 tbsp lemon juice or tamarind pulp
Cut the asparagus into bite-sized pieces, wash and blanch in water. Do not overcook them. Keep aside.
Pressure cook the onion, tomato, ginger garlic paste and all the powdered spices, on slow flame for 15-20 minutes. (No water has been added, the tomato and onion would cook in their own juices).
All spices added
Let the pressure drop before opening the cooker. This is a quick and non-messy way to get a gravy that has all the spices infused within.
In another pan, heat oil. Add mustard seeds. When they crackle, add cumin seeds.
Then add asparagus and the onion-tomato gravy. Add 1/2 cup water. Bring to a boil.
Add chopped coriander, cover and cook for few minutes.
Add lemon juice, adjust salt and garnish with chopped coriander.