1 bunch Asparagus
10- 12 Spring Onions
1 Red Onion
2 tsp Besan - Sengapindi
2 tsp Chili Paste
2 tsp grated Garlic
2 tsp sliced Ginger
1 tsp Agi-na-moto
3 tsp Tomato sauce/Ketchup
Chop onions and spring onions. Grate Ginger and Garlic.
Chop Asparagus diagonally into 2 “pieces. Boil with salt, turmeric and ½ “butter with enough water in a skillet for 4 to 5 minutes on high flame (Do not overcook). Drain and keep aside.
Take 4 tsp of oil in a non-stick skillet and add sliced/chopped garlic, ginger, the white part of spring onions and onions. Stir fry on high flame till it is nicely done. Then add chili paste, salt, agi-na-moto, ketchup/sauce, the greens of the spring onions and fry for a few minutes.
Taste for salt and seasonings can be adjusted according to taste. Now add the boiled asparagus, 3 tsp besan and 2 tsp oil and mix gently without disturbing the shape of the florets. Besan will coat the asparagus and frying it with the extra oil will give it a crispy, crunchy taste.
Garnish with the chopped spring onion greens and coriander leaves. Serve it hot.
This is a good evening snack or a starter, good as is or as a side dish with breads or Basmati rice.