Asparagus, I have heard about this vegetable from my friends in US. I have also seen them in big supermarkets here in freezer section but never bought it and tasted it. Recently when my friend was sharing about Asparagus stir fry recipe, I got tempted to try it in Indian style. its more like our keerai thandu poriyal recipe. I was amazed to know the health benefits of Asparagus.
Asparagus is a good source of antioxidants like Vitamin A and Vitamin E. These antioxidants help the body fight off free radicals or oxygen particles that cells produce as waste. Free radicals can damage the DNA of nearby cells, leading to cancer, heart disease, and other health problems. I also read this vegetable is available fresh during Spring season. Check out my Broccoli stir fry recipe too.
Without any delay, I bought them in an online app and used it for the first time. I watched few YouTube videos on how to clean and chop Asparagus. Its so easy and simple to make too. It tasted more like keerai thandu poriyal. We loved it. Friends, do try this poriyal. You will love it for sure. Lets see how to make asparagus poriyal with step by step pictures. I have shared a Shorts Video in my Youtube channel for this recipe. Please CLICK HERE to watch it.
Asparagus poriyal | Indian style Asparagus stir fry
Equipment
- 1 Pressure cooker
- 1 Kadai
Ingredients
- 15 pieces Asparagus
- 1 tbsp Cooking oil
- 1/2 tsp Mustard seeds
- 1 tsp Urad dal
- 1 tbsp Chana dal
- 1 to 2 piece Red chilli
- few Curry leaves
- 1/4 tsp Turmeric powder
- 1/4 cup Grated coconut
- Water and salt as needed
Instructions
- Wash and cut the stem part of Asparagus. Chop Asparagus finely and set aside.
- Heat oil in a pressure cooker and splutter mustard seeds, urad dal, chana dal, curry leaves, red chilli, hing.
- Add the chopped asparagus and saute for a minute. Add turmeric powder, salt. Mix well and add water. Pressure cook in low flame for one whistle.
- Open the cooker after steam is released. Boil till extra water drains. Add grated coconut and mix well. Serve with rice
