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.

Serve hot with rice or poli/roti.

Enjoy!