Refogado de aspargos à indiana

Ingredientes

• 1 lb asparagus spears
• 4 tablespoons gram flour
• 1 tablespoon oil
• 1 teaspoon carom seeds
• 1 tablespoon garlic (finely minced)
• 1/8 teaspoon hing (asafoetida, optional)
• 1 teaspoon kosher salt
• 1 teaspoon green chili (minced)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/8 garam masala
• 1/2 lemon
• cilantro for garnish

Modo de preparo

1. 1

   Trim asparagus and discard the woody thick ends. Then cut into 1-inch pieces, if the asparagus is thick, slice it vertically down the middle to make thinner segments.

2. 2

   Preheat a medium skillet over medium heat. Dry roast gram flour for 5 minutes, breaking any lumps and stirring frequently. Take out the roasted flour and reserve.

3. 3

   Wipe the skillet with a dry towel and heat oil over medium heat. Add carom seeds, garlic, and hing and saute for 30 seconds to one minute or until aromatic.

4. 4

   Add the asparagus, salt, and green chili. Mix well and cook covered for 5 to 10 minutes on medium heat until the asparagus starts to get tender. Do not overcook as you want to have a crunchy bite.

5. 5

   Add cumin, coriander powder, and mix well. Sprinkle gram flour 1 tablespoon at a time, mixing well between each addition. Cook covered for 2 more minutes. Turn the heat off. Sprinkle garam masala, add a squeeze fresh lemon juice over the top and garnish with cilantro.