Asparagus with Onions and Tomatoes

 

Asparagus with
Onions and Tomatoes

Green beans prepared this way was a favorite when we were growing up. Fresh asparagus, I was sure, would work just as well and it was! A generous sprinkling of cracked black pepper finishes this dish, giving it lots of zing. Serve this as a side dish to any Indian meal and can be served with steamed rice or any Indian bread.

Ingredients

1 lb. asparagus cut in 2" lengths

1 Russet potato, peeled and diced

4 Tbsp. vegetable oil

1/4 tsp. nigella (kalonji/kalo jeera) seeds

1 dried red chili, seeds removed and torn in 3 pieces

1 large onion, minced

1 large tomato, diced

1 tsp. cracked black pepper

salt to taste

Directions

1. Heat oil over medium-high heat.
2. Sputter nigella seeds and dried red chili.
3. Add onions and stir-fry until translucent.
4. Add tomatoes and diced potatoes, and stir-fry until tomatoes break down.
5. Lower heat to medium heat and add asparagus. 
6. Season with black pepper and salt, cover and simmer until potatoes are done.

Serve with steamed rice or any Indian bread.