Course: Sides
Preparation time: 12 minutes
Cooking time: 8 minutes
Total time: 20 minutes
Serves: 4
Ingredients Needed:
- 2 tablespoon extra virgin olive oil
- 1 teaspoon cumin seed
- ½ teaspoon mustard seeds
- 4 garlic cloves, cut into small pieces
- ¼ teaspoon turmeric powder
- 1 pound mushrooms, washed, thinly sliced and spread on the paper towel
- 300 gram asparagus, cut into 3 inches pieces
- ½ teaspoon fine rock salt. More can be added after tasting.
- ¼ ground black pepper
- ¼ flakes red chili (optional)
- Few sprigs of fresh cut coarsely for decoration
Method:
- Take a pan with a heavy base and keep it on medium heat. Add oil and wait until the oil heats up. Add cumin seeds and mustard seeds and as soon as it starts bubbling, add garlic pieces.The heat should be reduced to low and as soon as garlic changes its colour into pink, add turmeric and salt and soon after add mushroom and asparagus. .
- These should be nicely mixed and stirred continuously for a minute. At this point heat should be changed to high. Cover the pan for a couple of minutes. By then asparagus and mushrooms should have softened. In case there is little water, the pan should be uncovered and left on a high heat for a couple of minutes or until the water has evaporated.
- Once water has evaporated, pepper should be added. Before serving coriander pieces should be sprinkled over the dish.
Menu suggestion:
- This can be served as a side dish with fish, potatoes and salad.
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