Asparagus and Mushroom Curry

Asparagus may be considered as 'The Aristocrat of Vegetables' but it is also the most under appreciated vegetable because most people don't care to try it all that much or plain don't like the taste of it. The second under-appreciated vegetable in my opinion has to be mushroom as many of the vegetarians shy away from it because of its meaty taste.I used to be one of them. But not any more. I have come to love these vegetables and make it a a point to make something out of them now and then.Roasting the Asparagus and Mushroom will bring out the sweetness and make them taste better than they already do. Further the roasted vegetables get an added dimension of flavor from the gravy.The end-result is a dish that makes an excellent and healthy topper for rice or a nice side-dish for just about anything.
Am sending this as an entry for "Create for a chilli Chopper" event hosted by Sanju Modha@ KORasoi.

Ingredients:

• Asparagus - 1/2 bunch (about 7-8 stalks)
• Button Mushroom - 1/2 cup (about 10#s)
• Roma Tomato - 3, medium, diced
• Red Onion - 1, small, medium, diced
• Chilli powder - 1 tbsp
• Turmeric powder - 1/8 tsp
• Cracked pepper - 1 tsp
• Cumin seeds - 1 tsp
• Ginger/Garlic paste - 1 tbsp
• Green chilli - 2, verticaly slit
• Olive oil - 3 tbsp
• Salt - for taste

Procedure:

• Clean the asparagus by holding it upside down under cold running water.
• Hold both the ends of the asparagus in both hands and bend slighly. The stalk will snap at a point. Seperate the edible part and drain on a paper towel.
• Clean the mushroom with a moist paper/tea towel.
• Smear the cleaned asparagus and mushroom with little oil, cracked pepper and salt. Set aside.
• Preheat the oven to 350 degrees F.
• Grease a cookie sheet with a little olive oil and roast the cleaned vegetables for 15 minutes or less.
• In a thick bottomed pan, add the olive oil and heat until it smokes slightly.
• Add the cumin seeds, turmeric powder. After a few seconds, add the ginger/garlic paste and fry till it loses its raw smell.
• Add the chopped onion and saute until they are browned.
• Follow-up with tomato, chilli powder, green chilli and little salt. Cook for 10-15 minutes with little water on a low flame with lid closed until a nice gravy is formed.
• Add the roasted vegetables and saute for about 5 minutes.Check for salt before removing from the stove.
• Serve hot over plain/flavored rice or on the side for flat breads, noodles, fish or meat.

Makes 2 servings.

Tip: Roasting step is entirely optional.

Enjoy!