Mustard Asparagus (Indian style)

I know that it isn't time for asparagus yet and with winter storm Janus headed our way there is no way we could pretend it was spring even if we wanted to.. yet half a pound of asparagus needed to be cooked, the half that did not get used up for Christine's party soup, and I was in the middle of preparing an Indian lunch. I asked my husband if he wanted some asparagus pakodas(sans beer) or asparagus poriyal to go with the rice and kadhi... He replied back saying, I quote, "Make the thing you make with mustard sauce and besan(chickpea flour)." I do not enjoy deep frying much, so I was glad he opted for the Mustard Asparagus.

Kadhi is a spicy yogurt and chickpea flour based North Indian curry dotted with pakodas or vegetable fritters.  However, when I make kadhi, I usually skip the ordeal of  deep frying vegetable fritters and make a stir fry instead. Mustard Asparagus is a particular favorite in that respect. Rice, kadhi and mustard asparagus is a combination that never seems to tire us...

Mustard Asparagus

Recipe by Tanusree Khandai 
Prep time: 5 minutes                            Cook time: 15 minutes                        Total time: 20 minutes

  • 1/2 lb Asparagus, trimmed and cut into 3/4-1 inch pieces
  • 1 medium sized onion, chopped
  • 1 big clove of garlic, grated or pressed
  • 1 tbsp + 1 1/2 tsps mustard oil
  • pinch of asafetida
  • 1/4 mustard seeds
  • 1 dry red chilly, torn into small pieces
  • 1 tbsp chickpea flour
  • 1/2 tsp ground mustard
  • 1/2 tsp ground cumin
  • 1/2 tsp salt
  • 2 tsps coarse grainy Dijon mustard
  • 1/4tsp crushed red pepper(optional)
Cooking Directions
  1. Heat 1 tbsp of mustard oil in a  kadai or a heavy bottomed saucepan.
  2. Add a pinch of asafetida, cumin seeds and dried red chilly in it and cook until fragrant.
  3. Add the chopped onions and crushed garlic and cook over medium heat for 4-5 minutes.
  4. Mix the chickpea flour, ground mustard, ground cumin and salt in a cup.
  5. Add the mixture into the kadai and mix it well with the onion and garlic.
  6. Add the remaining oil and cook for 3-4 minutes.
  7. Add the asparagus and mix well with the other ingredients in the kadai.
  8. Stir in the Dijon mustard, sprinkle some water with your hand, cover and cook for 6-8 minutes.
  9. Taste and adjust the salt, sprinkle 1/4 teaspoon of crushed red pepper if you like and switch off the heat. The Mustard Asparagus is now ready to be served...
  10. While emptying the contents of the kadai into a serving bowl, make sure that you scrape off the paste from the walls and floor of the kadai. That contributes to the flavor of the dish.
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I shall be sharing this at the following parties.


Thanks for stopping by. It was nice having you here. Have a good day.

Take care and come back soon.
Best, Tanusree

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