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Stir-fried corn & Asparagus
Makkai Asparagus Khazaana
Baby corn (bhutta) 20
Asparagus tips 16
Step I :
Cooking oil ½ cup
Cumin (jeera) seeds 1 tsp
Garlic (lasan) cloves, peeled,
finely chopped 12
Onion, medium-sized, finely chopped 1
Ginger (adrak), 1" piece, finely chopped 1
Green chillies, desseded,
Finely chopped 2
Tomato puree ½ cup
Salt to taste
Step II :
Coriander (dhaniya) seeds,
Freshly pounded 1 tsp
Black pepper (kaali mirch),
Coarsely ground 1 tsp
Cumin powder, roasted ½ tsp
Clove (laung) powder a pinch
Cinnamon (dalchini) powder a pinch
Lemon (nimbu) juice 1 tsp
Green coriander (hara dhaniya),
Finely chopped 1 tbsp
Method :
Heat the oil (step I) in a wok on medium heat; add cumin seeds and sauté till the seeds start spluttering.
Add garlic and saute until golden brown. Add onion and continue to sauté until light golden brown. Add ginger and green chillies; stir for a minute.
Add corn, stir for a minute. Add the step II ingredients except lemon juice and green coriander. Stir until the spices mix well.
Add tomato puree and continue to stir and roast until specks of oil start to appear.
Add asparagus and stir for a minute or until the asparagus is fully cooked.
Add lemon juice and green coriander; stir, remove from heat and serve.
*Preparation time: 1 hour. Serves: 4
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