Asparagus and Carrot Poriyal
One of those weeks, where spring is trying to make up its mind whether it is really or truly here. Easter weekend, was beautiful, we had friends and I even made Devilled Eggs, my way of course! The garden was fully awake, with the crocuses all out right alongside the dafodills which were in play, recovering of course from the weird snow we had just a few days ago. Yes, the weekend was pure perfection and I cooked up a simple stir fry with asparagus and carrots. Last year, right around this time both the asparagus and carrots were out and about and I had made this wonderful dish – an asparagus and carrot poriyal or a South Indian stir fry, not unlike the cabbage version of the stir-fry that I had made earlier here.
This has been a week full of myriad thoughts and emotions. It is getting close to the release of Spices and Seasons, and suddenly there seems to be just way too much going on. In particular, I am excited as I am working to put together a collection of appearances in local farmer’s markets, that we are calling Masala meets the Market. This is what the schedule looks like so far.
It has been also been a busy week at work and yet I have been thinking fifty miles a minute about different stuff. Mostly, triggered by a discussion on feminism. In a world where we have instances where an “educated” man can beat his girlfriend, I am not sure what this term can mean anymore. I can pontificate forever, but, at the end of the day I just hope that I am raising my two young ones with parity.
The good news is that, despite all my rather complex thoughts today’s dish is really very simple. But, then again you knew that maybe, after all it is a weeknight dish in my household, and we all know that means under 30 minutes all prep time included.
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Asparagus and Carrot Poriyal
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
A simple and colorful stir fry with asparagus and carrots, with fresh coconut and South Indian spices
Ingredients
1 tablespoon canola oil1 teaspoon black mustard seeds
3/4 teaspoon cumin seeds
1/2 teaspoon asafetida
3/4 teaspoon Bengal Gram Lentils (channa dal)
3/4 teaspoon white split lentils (urad dal)
10 curry leaves
1 to 2 dried red chilies
2 cups chopped asparagus (about 1 pound of asparagus, chopped and tough ends discarded)
3 medium sized carrots, peeled and chopped
1 teaspoon salt or to taste
1/2 to 3/4 teaspoon of red cayenne pepper
1 tablespoon freshly grated coconut
Optional chopped cilantro to garnish
Instructions
Heat the oil for about a minute on medium low heat, and add in the mustard seeds and wait until they pop! Add in the cumin seeds and the asafetida, followed by the Bengal Gram lentils and white split lentils and curry leaves. All of this is done is quick succession so it is a good idea to keep them organized.Lightly crush the red chilies and mix in with the asparagus and the carrots and salt and red cayenne pepper and stir well. Cover and cook for about 5 to 8 minutes.
Remove the cover and mix the vegetables well. Stir in the grated coconut and the cilantro (if using) and stir well. Serve hot with other things or at room temp.
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