Andhra's Asparagus Chutney - Indian

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Andhra's Asparagus Chutney - Indian

 

8 Asparagus Spears

1/2 Green Bell Pepper

1/4 tsp Mustard Seeds

1/4 tsp Cumin Seeds

1 tbsp Black Gram Dal, (Urad Dal)

1 tsp Coriander Seeds

1/4 tsp Fenugreek Seeds

6 small Green Chilies, (or According to individual taste)

1/2 tsp Tamarind Paste

1/4 tsp Asafetida

1 tbsp oil

Salt to taste

 

 

 

Wash and cut the asparagus, green bell pepper and green chilies into medium

pieces.

 

In a pan heat half of the oil and add the mustard seeds. When they splutter, add

the cumin seeds and fry for a while. Then add the urad dal, the coriander seeds

and the fenugreek seeds and fry till they turn brown. Remove them from the pan

and transfer to a plate.

 

Then add the remaining oil along with the asparagus, green bell pepper and fry

for some time. Later add the green chilies and the asafetida and fry for some

more time. When the vegetables look little cooked, stop the flame and transfer

into a different plate. Let all the contents cool for some time.

 

Then grind all the contents together into a fine paste by adding the tamarind

paste, salt and water as required. Don’t add too much water, as the chutney

would look good when thick.

 

This chutney can be eaten alone with hot rice and ghee or as a dip in idlis or

dosas. It even tastes great with chapathis if mixed with yogurt just before

eating.

 

Author: Andhra

Source: Essence of Andhra

Formatted by Chupa Babi: 04.06.08

 

" Asparagus is rich in Vitamin C and E, dietary fiber and potassium. It is also

fat free and cholesterol free. It is a natural diuretic and laxative with a

beneficial effect on the kidneys, liver and bowel.

 

Recently when I visited our local grocery store, I came across fresh, appealing

asparagus. I immediately grabbed them, but I didn’t know any recipes with

them. So I gave it a long thought and finally came up with this chutney. It

tasted really great. "

 

ChupaNote: " urad dal = black lentil = black gram = kali dal Notes: These

lentil-like beans have black skins covering creamy white interiors. Whole urad

dal derive their strong, earthy flavor from the black skins and are often used

in curries. Split urad dal retain the skins and also have a strong flavor.

Skinned and split urad dal are creamy white and somewhat bland. Substitutes:

mung beans OR azuki beans OR pigeon peas "

Source: Cooks Thesaurus

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