MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Asparagus & Peas Poriyal (Stirfry)
Categories: Vegetables
Yield: 2 Servings

1 bn Asparagus (12 to 15 stalks)
1/2 c Sweet peas (fresh or
-frozen)
2 tb Ghee; or coconut oil for
-vegan version
1/2 ts Black mustard seeds
1/4 ts Cumin seeds
1 pn Hing (asafoetida); generous
1/4 ts Fresh ginger; grated,
-(optional but recommended)
1 Thai green chilies; adjust
-to taste), up to 2
1/8 ts Turmeric powder
6 Fresh curry leaves; up to 7,
-torn into small bits
1 tb Fresh grated coconut; up to
-2 tb, you can cut it in
-small bits too
1/4 ts Jaggery powder or sugar
-(optional)
Salt; to taste
Lemon juice; to taste

Throughly wash the asparagus stalks. Hold and try to bend the stalk
between fingers of both hands,it will automatically break at the
(inedible) bottom part. If you feel that the skin is thick and hard,
you can peel it away. Chop the stalks into small round pieces. It is
better to chop them this way for this recipe since they cook really
quick and do not lose the color. Also thaw the peas if using frozen.
Set aside.

On medium high, heat up the ghee in a wok. Temper it with mustard
seeds, be careful since they splutter in all directions. Only after
the seeds have crackled (else they will remain bitter), immediately
add the cumin seeds. Let them crackle too. Add the hing, green
chillies, ginger, and turmeric next.

Before the chillies change color, add the chopped asparagus and peas
along with curry leaves to the wok. Add a generous pinch of salt and
stir so that everything mixes together. Cover and let steam for 2 to
4 minutes on medium high heat.

Remove the lid, add the coconut, adjust the salt and let cook
uncovered till the asparagus and peas are tender (but not mushy) and
have a crunch to them. Sprinkle the sugar and lemon juice to taste.
Cook or 1 to 2 minutes more.

Serve as a side to main dishes.

Recipe by sanjuro

Recipe FROM: <gopher://sdf.org/0/users/sanjuro/indian-food/
asparagus-and-pea-poriyal-stirfry.txt>

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