Asparagus and Carrot Indian Stir-Fry [Vegan]

Rinku Bhattacharya is a inventive Indian cooking trainer and author, who started instructing Indian cooking nearly…

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A easy and colourful stir fry with asparagus and carrots, with contemporary coconut and South Indian spices

1 tablespoon canola oil
1 teaspoon black mustard seeds
3/4 teaspoon cumin seeds
1/2 teaspoon asafetida
3/4 teaspoon Bengal Gram Lentils (channa dal)
3/4 teaspoon white cut up lentils (urad dal)
10 curry leaves
1 to 2 dried pink chilies
2 cups chopped asparagus (about 1 pound of asparagus, chopped and hard ends discarded)
3 medium sized carrots, peeled and chopped
1 teaspoon salt or to style
1/2 to three/4 teaspoon of pink cayenne pepper
1 tablespoon freshly grated coconut
Elective chopped cilantro to garnish

Warmth the oil for a couple of minute on medium low warmth, and add within the mustard seeds and wait till they pop! Add within the cumin seeds and the asafetida, adopted by the Bengal Gram lentils and white cut up lentils and curry leaves. All of that is performed is fast succession so it’s a good suggestion to maintain them organized.
Flippantly crush the pink chilies and blend in with the asparagus and the carrots and salt and pink cayenne pepper and stir nicely. Cowl and prepare dinner for about 5 to eight minutes.
Take away the duvet and blend the greens nicely. Stir within the grated coconut and the cilantro (if utilizing) and stir nicely. Serve scorching with different issues or at room temp.