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Asparagus Salad
INGREDIENTS
A bunch of green tender asparagus
A small cup of freshly grated coconut
3 to 5 red chillies
� tsp of methi seeds
A small piece of garlic
3 tbsp curds
A small cup of freshly grated coconut
3 to 5 red chillies
� tsp of methi seeds
A small piece of garlic
3 tbsp curds
DIRECTIONS
Cut Asparagus into 5 mm thick rings, put it in boiling water for 2 minutes.
Drain and keep it aside.
Fry red chillies and methi seeds lightly and grind it with grated coconut.
Put very less water along with garlic. Put little oil in a frying pan.
Add mustard seeds, a pinch of hing, curry leaves and asparagus.
Fry for 2 minutes and remove from fire.
Add the ground masala and before serving, add curds and salt to taste.
Drain and keep it aside.
Fry red chillies and methi seeds lightly and grind it with grated coconut.
Put very less water along with garlic. Put little oil in a frying pan.
Add mustard seeds, a pinch of hing, curry leaves and asparagus.
Fry for 2 minutes and remove from fire.
Add the ground masala and before serving, add curds and salt to taste.