Cut asparagus sticks into 1/2 inch pieces (really small). Bunch up
6 or 7 at a time and do this. About 2 cups of asparagus pieces should be
used for this. Chop 1/2 red onion, and 4 jalapenos. Take 1/2 cup
of freshly grated coconut. Mince 2 cloves of garlic.
Heat 2 teaspoons of coconut or vegetable oil. Add 1/3 teaspoon
black mustard seeds, 1 red chilli crushed, 1/2 teasp. cummin seeds.
When these crackle, add jalapenoes or green chillies, add 1/3 teasp.
salt. Next, add the onions and garlic fry for 2 minutes, and then
add the chopped asparagus pieces. Stir well, simmer the heat, add
1/4 cup of water, keep this covered with a lid and stir every 4
minutes or so. When it is very tender, the water is all gone, and
the pieces are shrunk enough, add the fresh coconut, stir for 10
seconds, remove from heat, and keep it covered until ready to use.
This recipe can be used for green beans, carrots, cabbage, etc.
These are very popular dishes in the southern parts of India. Serve
this with rice and rasam or saambaar, pappadum and yogurt and