Asparagus is a very short season vegetable, but when it is fresh, it’s perfect. Asparagus starts to appear in May until about July. The more simply it's cooked, the more tasty it is.

Ingredients

·      2 garlic cloves

·      3cm piece ginger

·      500g Asparagus, chopped

·      1 tsp cumin seeds

·      1 onion, sliced

·      2 green chilies, finely chopped

·      1 tsp Kashmiri Chilli powder

·      ½ tsp Amchoor powder (dried mango powder)

·      Salt to taste

Method

1. Crush the ginger and garlic in a pestle and mortar to a paste.
2. Heat the oil in pan on a medium heat add the cumin.
3. Once sizzling is done, add sliced onions with the chopped green chilies and crushed ginger and garlic. Cook for about 5 minutes.
4. Add the chopped asparagus and sprinkle in the salt, red chili powder and Amchoor.
5. Cook for about 2-3 minutes.
6. Serve it with roti, Chapati, or rice and dal as a side dish