Asparagus Thoran Recipe

ASPARAGUS THORAN RECIPE | INDIAN ASPARAGUS RECIPES

Ingredients: Asparagus - 15 spears Grated coconut - ½ cup Jeera / cumin seeds / jeerakam - ½ tsp Turmeric powder - a pinch Green chillies - 2 to 3 Shallots - 3 to 4, sliced thin (optional) Curry leaves - a few Oil - 2 tsp Mustard seeds - ¼ tsp Salt - to taste How to make Asparagus Thoran:

1. Wash and remove the hard end of the asparagus spears and cut into 1" long pieces. Place in a pan, drizzle some water generously and cook covered on low fire for about 5 mins until the pieces are softer yet crunchy. Note that I used very slender variety of asparagus so probably the cooking time was much lesser. 2. Grind the coconut with the jeera, turmeric and green chillies. 3. Heat the oil in a pan and add the mustard seeds and curry leaves. Once the mustard seeds start to pop, add the sliced shallots and fry until golden brown. Then add the cooked asparagus and the ground coconut. Adjust salt. Let it cook for about 5 mins more until the coconut and asparagus is well combined.

ASPARAGUS THORAN RECIPE | INDIAN ASPARAGUS RECIPES

Ingredients: Asparagus - 15 spears Grated coconut - ½ cup Jeera / cumin seeds / jeerakam - ½ tsp Turmeric powder - a pinch Green chillies - 2 to 3 Shallots - 3 to 4, sliced thin (optional) Curry leaves - a few Oil - 2 tsp Mustard seeds - ¼ tsp Salt - to taste How to make Asparagus Thoran:

1. Wash and remove the hard end of the asparagus spears and cut into 1" long pieces. Place in a pan, drizzle some water generously and cook covered on low fire for about 5 mins until the pieces are softer yet crunchy. Note that I used very slender variety of asparagus so probably the cooking time was much lesser. 2. Grind the coconut with the jeera, turmeric and green chillies. 3. Heat the oil in a pan and add the mustard seeds and curry leaves. Once the mustard seeds start to pop, add the sliced shallots and fry until golden brown. Then add the cooked asparagus and the ground coconut. Adjust salt. Let it cook for about 5 mins more until the coconut and asparagus is well combined.