Asparagus & Potato Stir-Fry
This vibrant asparagus and potato stir-fry is cooked with coconut and Indian spices for a light, flavorful side that pairs beautifully with daal and rice. It’s a fresh take on seasonal asparagus, combining warmth, texture, and subtle spice in every bite from Nilanjana.
Ingredients
- 1 bunch of Ontario asparagus
- 1 large potato
- 2 tbsp of oil
- ½ tsp of mustard seeds and cumin seeds for tempering
- 2 dried red chillies for tempering
- ½ tsp of red chilli powder and salt for seasoning
- Half a cup of grated coconut
Instructions
- Wash and cut the asparagus into 2-inch pieces after discarding the woody bottom part.
- Wash and cut the potatoes into similar sized long pieces.
- Heat oil in a large thick bottomed pan and once it’s hot, temper the oil with mustard seeds, cumin seeds and dried red chillies.
- Add the potatoes and sauté until lightly golden brown on all sides.
- Then add the chopped Ontario asparagus, chilli powder, and salt. Mix everything well.
- Continue frying for another 5-6 minutes till the asparagus is tender but still has a crunch. Lower the heat and then add the grated coconut and mix well.
- Give everything a final mix, check the seasoning and then serve hot with fresh steamed rice or hot rotis.
Notes
Recipe developed by Nilanjana.