Asparagus - 2 cup
Tomato - 1
Cumin seeds - 1/2 tsp
Fennel seeds - 1/2 tsp
Ginger - 1 tsp
Garlic - 1 tsp
Chilli powder - 1 tsp
Oil - 1 tsp
Salt to taste.
METHOD :-
1. Wash the Asparagus and cut the white hard ends. Cut and keep aside.
2. Heat oil in a pan, add cumin seeds and allow them to splutter.
3. Add fennel seeds, ginger and garlic and cook for a minute.
4. Add tomatoes, cook until the oil starts to separate.
5. Add Asparagus, salt and chilli powder. Cook uncovered for 5 minutes.
Serve hot with chapati.
