Empty My Fridge
#shorts Asparagus Stir Fry Subzi
Ingredients
- Asparagus1 lb
- Chickpea flour4 tbsp
- Oil1 tbsp
- Carom seed1 tsp
- Garlic1 tbsp
- Asafoetida0.13 tsp
- Salt1 tsp
- Chili pepper1 tsp
- Cumin · ground½ tsp
- Coriander seed · ground½ tsp
- Garam masala0.13
- Lemon½
- Cilantro
Instructions
- Trim the asparagus and discard the woody ends. Cut into 1-inch pieces; if the spears are thick, halve them lengthwise first.
- Preheat a medium skillet over medium heat. Dry-roast the gram flour for 5 minutes, breaking up lumps and stirring often. Remove and set aside.
- Wipe the skillet dry and heat the oil over medium heat. Add the carom seeds, garlic and hing and sauté for 30 seconds to 1 minute, until fragrant.
- Add the asparagus, salt and green chili. Mix well and cook covered for 5 to 10 minutes over medium heat, until just starting to tender. Do not overcook; it should stay crunchy.
- Add the cumin and ground coriander and mix well. Sprinkle in the gram flour one tablespoon at a time, mixing after each addition. Cook covered for 2 more minutes.
- Turn off the heat. Sprinkle with garam masala, squeeze in fresh lemon juice and garnish with cilantro.
Summarized from Ministry of Curry's video. Watch it for the details.
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