Whenever the asparagus are aplenty in the market, I end up making them almost once a week. I usually cook them in South Indian style with a simple mustard tadka(seasoning) and chilli powder. Sometimes, I do in the same manner in combination with potatoes and carrots.
Today, I wanted to get the North Indian flavor for which potatoes, an all time favorite, work as a good companion ingredient. This makes it interesting for both the adults and the kids. This turned out to be really good and we had this subzi and a simple moong dal with rotis last night for dinner.
1 bunch asparagus
15 oz potatoes peeled and chopped
1 plus 1/2 big tomatoes
3-4 garlic cloves sliced into thin rounds
1 green chilli slit
1/4 tsp turmeric powder
1/4 tsp chilli powder
1/4 tsp paprika powder
1/2 tsp garam masala
salt to taste
1 tsp cumin seeds
Wash the asparagus, trim the hard end and chop up the rest into half inch long pieces.
Heat up a table spoon of oil in a pan and splutter the cumin seeds. Add the onions and cook until it changes to a nice light golden color. Throw in the garlic and green chilli and stir for another half a minute. Now add the tomatoes, stir for a minute and add the potatoes with salt, turmeric, chilli and paprika. You can add about 1/4 to 1/2 cup of water to cook the potatoes faster. Keep it covered and cook on low heat.
Once the potatoes are soft, add the asparagus and cook until the asparagus is cooked crunchy. You do not want to over do it. After adding the asparagus you will have to add little more salt. Once it is all done, add the garam masala powder...give a good stir and turn off. Garnish with chopped coriander leaves.