Wednesday, December 30, 2009

Asparagus and Mushroom Curry

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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.

  • 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
  • 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.

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  1. This is super yummy looking. I do have some of the stuff ( except asparagus)...but will get those and definitely making this!!

  2. Dear Lassie
    You just come out always with some great innovative ones :-). Roasted asparagus, Mushroom...hmmm must try this recipe...let me see from where to get the asparagus.
    Happy New year
    Guess which drink will be there tomorrow ... Hmmm your blood red beat juice with choice of alcohol and other add ons!!!

  3. Looks very yum!!!!!! I have never tasted asparagus... No idea....if I would any day.....Lemme see.....


  4. This looks simply superb. The only problem is asparagus is very expensive here and very rarely found, I will substitute that with some french beans. What do u say?

  5. Pari:
    Certainly. Cooking is all about experimenting.Use the recipe as a guidleline but feel free to add or substitute veggies.

  6. Intersting combo..will defintely try this one..

  7. Never tried cooking asparagus in Indian style , will try sometime :)

  8. creative combo....wld love to try it out! love your creative ideas and always look fwd to your posts!:)


Thanks a bunch for your valuable comments and continued support.They are very much appreciated. Yes,like "Rain on Dry Land" and like "Oasis in Desert Sand".
XoXo, Cool Lassi(e)