What you need: Makes 4 wraps
20 sticks of asparagus
1 cup red/white onions thinly sliced
2 whole dry red chilies
1/2 tsp brown sugar
1 Tbsp oil
Salt to taste
To Powder:
2 Tbsp deskinned raw peanuts
2 Tbsp dry coconut flakes/powder
1/2 tsp cumin seeds
A pinch of turmeric
A pinch of garam masala powder
Dry roast all the powdering ingredients until they are nice and warm, Set aside on a plate to cool. Test to check the peanuts, when they give a good crunch, they are perfect to powder. In a coffee/dry grinder, powder them to a chunky texture.
20 sticks of asparagus
1 cup red/white onions thinly sliced
2 whole dry red chilies
1/2 tsp brown sugar
1 Tbsp oil
Salt to taste
To Powder:
2 Tbsp deskinned raw peanuts
2 Tbsp dry coconut flakes/powder
1/2 tsp cumin seeds
A pinch of turmeric
A pinch of garam masala powder
Dry roast all the powdering ingredients until they are nice and warm, Set aside on a plate to cool. Test to check the peanuts, when they give a good crunch, they are perfect to powder. In a coffee/dry grinder, powder them to a chunky texture.
Wash and wipe the asparagus dry. Cut them into 2 inch pieces. Heat oil in a shallow saucepan, when it begins to shimmer, add in the chilies. As they begin to roast in the oil, add in the asparagus and roast them on medium heat.
After about 4-6 minutes, sprinkle some salt. Toss in the sliced onions and let it saute for a minute. Adding the onions second, keeps them crunchy. If you like your onions soft, add them before the asparagus and roast them for a minute.
Now add in peanut chili powder and let the entire mixture cook on low for 3-5 minutes. It can be eaten as is, or served in a wrap with chapatis/tortillas. Enjoy!
