Easy to prepare with lots of unique flavor. I did not have cumin seeds but substituted slightly less ground cumin and it came our wonderfully.
When Abhaya Karangutkar moved to California from Goa, India, she substituted fresh asparagus, so widely available here, for the green beans in a classic stir-fry she'd made in India. Her kids enjoy the new version as finger food. PREP AND COOK TIME: About 15 minutes.
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- Calories: 34
- Calories from fat: 65%
- Protein: 1.8g
- Fat: 2.4g
- Saturated fat: 0.3g
- Carbohydrate: 2.4g
- Fiber: 0.6g
- Sodium: 15mg
- Cholesterol: 0.0mg
- 1 1/2 pounds asparagus
- 1 tablespoon vegetable or olive oil
- 1/2 teaspoon cumin seeds
- 1 clove garlic, peeled and minced
- 1/4 teaspoon ground turmeric
- 1. Rinse asparagus, then snap off and discard tough stem ends. Cut stalks diagonally into 2-inch lengths. You should have about 3 cups.
- 2. Pour oil into a 10- to 12-inch frying pan over medium-high heat. When warm, add cumin and stir until seeds are a shade darker, about 30 seconds. Stir in garlic and turmeric; add asparagus and stir until coated. Pour in 3 tablespoons water.
- 3. Cover pan, reduce heat to low, and cook until asparagus is tender-crisp to bite, 3 to 4 minutes. Season the asparagus to taste with salt. Pour into a serving bowl.
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