Delicious Asparagus, red bell pepper stir fry cooked with mild spices and great side dish .
I make stir fry with all kind of veggies every day using Indian spices. We call it Meukupuratti. I have earlier tried earlier asparagus soup and a traditional south Indian version of asparagus stir fry. This time I decide to change asparagus stir fry with other veggies and less spices to make it colorful.
What is stir fry?
Stir frying is a Chinese cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred in a wok. The technique originated in China and in recent centuries has spread into other parts of Asia and the West.
However Indian stir-fries/ sabzis like Chinese stir-fries are easy to prepare, with all the vegetables cooked in one pan. But unlike Chinese stir-fries, which rely on flash cooking and added sauces and thickeners, Indian sabzis employ more spices and aromatics and a slower cooking method to develop deep flavor and tender texture.
How to make perfect Indian style Stir fry?
For making Indian style stir fry you need flat bottomed pan, we call it Kadai. You can make it in skillet also. First heat the oil then Mustard seeds and when it starts popping add cumin seeds, if you want you can add dry red chili at this point. Then when it cooks for 30 seconds add veggies, starting with onion as onion needs to caramelize to give out flavor. Then garlic or ginger if using.
Then add veggies in this recipe, you need to add asparagus and red bell pepper. Then add another layer of spices, like turmeric, cumin powder, pepper and salt cook without adding any water in the slow flame. Water from the veggies are enough to make it cook.
If you want, you can finish stir fry with garam masala or cayenne pepper.
You can use any cooking oil, but I prefer coconut oil if you are not a fan go for your favorite one. You can check more about Indian style stir-fry here.
Again, Indian cooking varies from house to house and state to state. You can stick your favorite spices and veggies to make this excellent side dish.
How to serve Asparagus stir-fry
You can serve this asparagus with bowl of cauliflower rice, grilled or baked salmon. Trust me options are endless; this stir fry goes side by side with most of the recipes.
Tips to remember
Make sure to use only tender stems of Asparagus. Best way to remove the woody stem is that just use only the part which you can break easily. Usually bottom part of Asparagus is hard not useful.
Cook the veggies in slow-medium flame as they tend to get charred if you use high flame.
You can divide the salt, add first with onion to make the cooking faster and then add rest of the salt while cooking veggies.
Adding turmeric little bit in veggies and every dish help you get active ingredient curcumin. It has powerful anti-inflammatory effects and is a very strong antioxidant. Instead of buying and eating expensive curcumin tablets.
Asparagus Stir fry (Keto friendly, Vegan, Gluten free)
- 1 red Chile such as Fresno or Holland, thinly sliced, seeded if you prefer less heat
- 2 garlic cloves thinly sliced
- 1 tablespoon coconut oil
- 1 lb. asparagus trimmed, thinly sliced on a diagonal about ¼" thick
- ¼ cup red onion thinly sliced
- ½ of red bell pepper thinly sliced
- ¼ teaspoon turmeric
- ¼ teaspoon cumin seeds
- ½ teaspoon mustard seeds
- ¾ teaspoon salt or to taste
- ½ teaspoon pepper
- ¼ teaspoon cumin powder
- ¼ teaspoon cayenne optional, I didn’t add if you want you can
- Heat oil in a skillet/kadai, then add mustard seeds when it starts popping add cumin seeds. Than add onion and half of salt and once it become translucent add asparagus, red bell pepper and cumin, turmeric, pepper, salt and close the lid and cook for another 5-6 minutes.
- Once the veggies are cooked still retained the crunchiness add cumin powder and cayenne ( if using). And switch off the flame.
- Enjoy with your favorite main dish.
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This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.