4 Serves
30 Mins
Heat the cooking oil in a large non-stick skillet over medium-high heat. Test the temperature by adding a single mustard seed; if it sizzles immediately, the oil is ready.
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IndianVitamin K
50 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
73 µg / 400 µgCalcium
53 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
33 mg / 420 mgPhosphorus
87 mg / 1,250 mgPotassium
370 mg / 4,700 mgSodium
323 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
4 g / 28 gSugar
5 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
8 gAlcohol
0 g
Add the mustard seeds to the hot oil and fry until they begin to pop. Stir in the cumin seeds and toast for 3-4 seconds until fragrant.
Reduce the heat to medium. Add the chopped onion, shallot, and ginger, sautéing for approximately 5 minutes until the shallots turn a light golden color.
Stir in the sugar, lime juice, chili powder, and salt. Continue cooking until the sugar has fully dissolved into the mixture.
Add the asparagus to the skillet along with a small splash of water. Cover the pan and steam for 5-6 minutes, or until the asparagus is tender-crisp and can be easily pierced with a skewer.
2
g85
g20
g
Indian