1 1/2 POUNDS THICK ASPARAGUS TRIMMED AND CUT ½ INCH THICK ON THE DIAGONAL
1/3 CUP UNSWEETENED SHREDDED COCONUT - YUCK
1 LARGE SHALLOT, HALVED AND THINLY SLICED
1 JALAPEÑO CHILI, STEMMED AND SLICED INTO THIN HALF RINGS
1 TEASPOON YELLOW OR BROWN MUSTARD SEEDS
1 TEASPOON CUMIN SEEDS
1/2 TEASPOON GROUND TURMERIC
Option - toasted pine-nuts or chopped pecans instead of coconut
In the southern Indian state of Kerala, vegetables often are stir-
fried with spices and coconut. These dishes, known as thoran,
generally just enough liquid to help the vegetables cook, but not
so much as to create a sauce. Hence, they are called dry currie. For
our version, we stir-fry asparagus, not a typical vegetable on the
Indian table, but its sweet, grassy flavor pairs well with the spices
and coconut. For less chili heat, seed the jalapeño before slicing.
Those of you who know me, know I do not like coconut. I will add it
to this recipe but I will omit when I cook this for my family. I may
add toasted pine-nuts toasted chopped pecans at the end to give it a
little crunch. You coconut lovers, ENJOY.
Don’t use pencil-thin asparagus; it will quickly overcook and turn
soft and soggy. Opt for thicker stalks.
In a 12-inch skillet over medium-high, heat 1 tablespoon of oil until
shimmering. Add the asparagus in an even layer and cook without stirring
until deeply browned in spots, about 3 minutes. Transfer to a medium
bowl and set aside.
Return the skillet to medium and heat the remaining 2 tablespoons oil
until shimmering. Stir in the coconut, shallot, jalapeño, mustard
seeds, cumin seeds, turmeric and 1 teaspoon salt. Cook, stirring
often, until the shallot is softened and lightly browned, about 4
Return the asparagus to the pan, increase to medium-and stir in 1
tablespoon water. Cook, stirring often, until the asparagus is just
tender, 1 to 2 minutes. Taste and season with salt.
Omit coconut.and add toasted pine-nuts or pecans
0 Out of 5 from
You can add this SPICED STIR-FRIED ASPARAGUS recipe to your own private DesktopCookbook.