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Asparagus, Peas, and Fenugreek Leaves


What grows together, goes together Series.  I have modifid a popular Indian dish called Methi Malai Mattar for contemprary cooking.
Ingredients
2 finely chopped shallots
3 tablespoons ghee
1/2 tsp. mustards seeds
1/4 tsp. turmeric
pinch of chili powder
1 tablespoon fenureek leaves dried
2 pound asparagus, trimmed and cut into 1-inch pieces
2 shelled fresh peas
1 small bunch fenugreek leaves, stems removed - 1 cup
1/2 teaspoon fine sea salt
 a small pat of jaggery (optional)


Heat oil in a pan and add mustard seeds and cumin seeds, when they start splutter add urad lentils and shallots, fry them till transclucent.

Stir in asparagus, peas, fenugreek leaves, sea salt, turmeric, chili powder. Heat over medium heat until vegetables are tender but still slightly al dente, about 8 minutes.

tip - add (2 cloves, 1/2 inch stick cinnmon, black pepper to taste, 1/2 tsp cumin seeds pounded) masala powder and half cup cream and add it towards the end and simmer on low to make a rich spring curry.

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