recipe/pic source: Atul Sikand
Thanks to Nepali Khana Khazana
Nepali Kurelo Sandeko / Asparagus Relish
Asparagus like you have never eaten before ... Delicious to the core !
250 Grams Green Asparagus
The Paste :
2 Tablespoons Sesame Seeds
1/2 Teaspoon Garlic Paste
1/2 Teaspoon Ginger Paste.
4 Dried Red Chilies
Juice of 1 Lemon
1 Teaspoon Raw Mustard Oil
Salt
A Pinch Of Timur ( optional )
The Tarka:
100 -120 Ml( or more ) Mustard Oil
8-10 Methi Seeds.
4-5 Green Chilies ( whole with a slit )
Clean and peel the asparagus . In boiling water to which a teaspoon of sugar has been added ( vegetable will remain green ) add the asparagus and no more than 15 seconds later take out , drain and plunge into a bowl of chilled water to prevent further cooking . You want the asparagus to be very firm and crunchy.Strain and set the asparagus on a platter.
Lightly roast the sesame seeds on a tawa, don't brown , set aside.
Lightly roast the red chilies on the same tawa , set aside when they change color.
Take the remaining ' paste ' ingredients and along with the sesame and red chilies grind to a paste .
Smoke the mustard oil , add methi seeds , 5 seconds later add the green chilies , and almost immediately pour into the paste . Lightly mix , and pour over the asparagus !
This is served at room temperature , and is spectacular to look at and to taste !