Asparagus Poriyal

I have been experimenting with a lot of new veggies which are not familiar with Indian cooking. Boiling, blanching, baking is not a option in my house. It'll just stay there on the dining table and will finally make its way to the trash. So making them Indian style is the only option left for me with these vegetables.

I found some good and fresh Brussel Sprout, Asparagus and Brocolli this time in the store. I have been experimenting with these this week and making Indian style poriyal out of it.
Ingredients:

1 lb or 1/2 kg - Asparagus (cleaned and chopped - See tip)
1/2 Medium Onion (finely chopped)
1 tsp cumin powder
1/4 tsp turmeric
1 tsp red chili powder
1/2 tsp mustard seeds
1/2 tsp urad dhal
2 Garlic cloves (finely chopped)
some curry leaves
1-2 dry chilli
Salt to taste

Method:
Heat a little oil in a pan and add mustard seeds. When the mustard seeds start to splutter, add urad dhal, finely chopped garlic, dry chilli and curry leaves. Saute for a minute. Now add onion and saute until the onion turns light brown.

Add chilli powder, cumin powder and turmeric and mix well. Now add the cut asparagus and salt to taste and 1/2 cup of water. Cook for 5-7 mins. Asparagus cooks really fast. If you want it a little crunchy leave it for 5-7 mins. Otherwise if you want it cooked a little more, you can leave it to cook for some more time.

Makes a yummy side dish for Rice or Chapathi.

Tip: To separate the woody stem, hold an asparagus in your hand and slowly bend it, it naturally breaks into two pieces. Discard the woody stem and cut the tender stem into 1/2 inch pieces.