Recipes - Asparagus Bhutuwa

Ingredients:

• 4 cups asparagus, cut into 1-in. pieces
• 2 cups potatoes, sliced
• 1 cup green onion, cut in 1-in. length
• 1/2 teaspoon fenugreek
• 1 tablespoon garlic, minced
• 1 tablespoon ginger, minced
• 1 tablespoon red chilies, minced
• 1 teaspoon turmeric
• 1 cup tomatoes, diced
• 1 cup broth or water
• 3 tablespoons cooking oil
• Salt and Pepper

Cooking Instructions:

In a large pot of salted boiling water, blanch asparagus for a couple of minutes and transfer to ice bath. In a non-stick sauté pan, heat oil and fry fenugreek seeds until dark. Add potatoes slices, turmeric, salt and pepper and stir-fry until potatoes are well browned and cooked half way. Add garlic, ginger and chilies. Mix well to incorporate into the potatoes. Add blanched asparagus, tomatoes and broth; stir fry for five-seven minutes over medium-low heat until potatoes and asparagus are tender. Add green onions just before removing from heat. Serve hot with rice pilaf, accompanied by tomato achar.