Serves 2
1/2 lb fresh asparagus (could use cabbage, carrots, etc instead of asparagus)
2 tsp unrefined virgin coconut oil
3/8 tsp black mustard seeds
1 tsp black gram dal (urad dal)
1 dried red chili (2" in length)
1/8 tsp ground tumeric
2 tbsp frozen or fresh grated coconut (available at Thana)
1 tsp lime juice
salt to taste
Prepare ingredients: cut bottom 1/2" off the asparagus from the stalk. Use a vegetable peeler to peel the bottom 2" of the rest of the stalk. Cut the asparagus into 1/2" pieces. Break up the dried chili into 1/2" pieces (or smaller).
Heat oil in large nonstick saute pan/wok over medium-high heat. Add the mustard seeds and when they start to crackle, add black gram dal and dried chili. Stir-fry until the dal starts to turn brown.
Add chopped asparagus and tumeric, along with about 1-2 tbsp water. Sprinkle with a pinch of salt and stir-fry for a minute. Cover the pan and let the vegetable cook until fork-tender, about 3-4 minutes.
Remove lid and stir in coconut and lime juice. Stir-fry until heated through. Season with salt to taste.Â
Serve