Tuesday, September 16, 2014

Kurilo Alu Bhutuwa (Nepali Asparagus Potato Bhaji)

Fresh slender and dainty asparagus standing in bunches in water always entices me. I bring it home but never know what to do with it other than stir fry it with some orange juice. It tastes great especially with tart fresh squeezed orange juice but we were getting a little tired of it. When I found this Nepali bhaji using asparagus and potato I simply had to try it. I had never used asparagus as a regular vegetable in a cooked bhaji before.


I am so glad I tried it. Everyone loved it. Next time I see those lovely asparagus stalks I will know exactly what to do with them.

Recipe adapted from The Nepal Cookbook.
You will need for 2 servings
2 small potatoes
1 tbsp. olive oil
1 tsp. cumin seeds
1 tsp. turmeric powder
1 tsp. ginger garlic paste
1 tsp. coriander cumin powder
1 tsp. paprika (adjust to taste)
7-8 stalks asparagus
salt to taste

Rinse, peel and cube the potatoes. Heat oil in a pan and add the cumin seeds. When they sizzle add the turmeric powder and cubed potatoes. Let them cook and brown stirring occasionally. When done, about 5-10 minutes, add the ginger garlic paste, coriander cumin powder and paprika.


Next add the asparagus and season with salt . Saute for a few more minutes before turning off the heat.


Enjoy!

6 comments:

  1. Never realized asparagus being used in nepal!..nice one..

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  2. I make asparagus stir fry like any subzi. I like it only when asparagus is tender. Never tried it with potato. Will try it next time.

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  3. I love the asparagus flavor...wish would get it here, the dish looks very comforting..and I love such simple food.

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  4. we get asparagus easily off late in mumbai....but am not yet able to use it in regular meals..this one seems like dish for that

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  5. That is such a yummy combination. I've never tried asparagus with potato (I usually saute it with green beans and finish the dish off with some fresh coconut -- it tastes really good).

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