1 bunch asparagus (about 12-15 stalks)
1/2 cup sweet peas (fresh or frozen)
2 tbsp ghee (or coconut oil for vegan version)
1/2 tsp black mustard seeds
1/4 tsp cumin seeds
generous pinch of hing (asafoetida)
1/4 tsp grated fresh ginger (optional but recommended)
1-2 Thai green chilies (adjust to taste)
1/8 tsp turmeric powder
6-7 fresh curry leaves, torn into small bits
1-2 tbsp fresh grated coconut (you can cut it in small bits too)
1/4 tsp jaggery powder (or use sugar, optional)
Salt to taste
Lemon juice - to taste
Method
Throughly wash the asparagus stalks. Hold and try to bend the stalk between fingers of both hands,it will automatically break at the (inedible) bottom part. If you feel that the skin is thick and hard, you can peel it away. Chop the stalks into small round pieces. It is better to chop them this way for this recipe since they cook really quick and do not lose the color. Also thaw the peas if using frozen. Set aside.
On medium high, heat up the ghee in a wok. Temper it with mustard seeds, be careful since they splutter in all directions. Only after the seeds have crackled (else they will remain bitter), immediately add the cumin seeds. Let them crackle too. Add the hing, green chillies, ginger and turmeric next.
Before the chillies change color, add the chopped asparagus and peas along with curry leaves to the wok. Add a generous pinch of salt and stir so that everything mixes together. Cover and let steam for 2-4 minutes on medium high heat.
Remove the lid, add the coconut, adjust the salt and let cook uncovered till the asparagus and peas are tender (but not mushy) and have a crunch to them. Sprinkle the sugar and lemon juice to taste. Cook or 1-2 minutes more.
