Asparagus with Spiced Buttermilk
Ingredients:
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450ml Buttermilk
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1 Tbsp Gram Flour, mixed to a paste with a little water
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2 Tbsp Sunflower or Vegetable Oil
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1/4 tsp Black Mustard Seeds *
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1/4 tsp Cumin Seeds *
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1 Large Onion, finely chopped
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5-6 Curry Leaves *
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2 Green Chillies, finely chopped
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2 cloves Garlic, chopped
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1/4 tsp Turmeric *
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A pinch of Asafetida *
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1 bunch Asparagus, trimmed
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Description:
Something different to try with asparagus.
Instructions:
Mix the gram flour paste into the buttermilk and keep aside.
Fry the mustard seed and cumin seed until they splutter.
Add the onion, curry leaves, chillies, and garlic and fry for 2 or 3 minutes.
Add the asafoetida and turmeric and fry for a further minute.
Reduce to a low heat and stir in the buttermilk.
Stirring continuously, warm for 2 or 3 minutes; do not allow mixture to boil.
Season and cool slightly.
Boil the asparagus for 2 minutes, drain and arrange on a plate.
Pour over some of the buttermilk mixture.
The rest can be eaten with rice or simply as a soup.
