Saturday, October 27, 2012

Asparagus & Shrimp in Mustard Gravy

Shrimp and mustard gravy go well with a lot of vegetables such as eggplants, potatoes, pumpkin, summer squash or sweet potatoes.  Asparagus provides a crisp note when combined with shrimp and ground mustard.

Clockwise from top left to right -
Bagaara Baingan, Tomato Date Chutney,
Asparagus & Shrimp in Mustard Gravy and
Green Beans with Black Pepper

1 bundle asparagus, trimmed and cut in 1" pieces
1/2 lb. frozen salad shrimp, defrosted
1 tsp. ginger paste
2 Tbsp. vegetable oil
1/4 tsp. nigella seeds (kalo jeera/kalonji)
4-5 green chillies
1/2 cup black mustard seeds, soaked overnight in salted water
2 Tbsp. white poppy seeds, soaked along with mustard seeds
Juice of 1 lime

  1. Blanch asparagus pieces and shock in cold water.
  2. Grind drained mustard and poppy seeds in a blender, strain and mix with lime juice.
  3. Heat oil, fry green chillies until skins turn white, remove and set aside.
  4. Add nigella seeds and wait until they sputter.
  5. Add asparagus pieces along with ginger paste and fry for a few minutes.
  6. Add shrimp and fried green chillies, then pour in ground mustard.
  7. Bring to a boil and remove from heat source.
  8. Serve hot over cooked basmati rice.


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