3 cups chopped or 1 bunch asparagus
3 tablespoons dry unsweetened coconut
2 tablespoon coconut oil
1 teaspoon cumin seeds
2 green chilies or to taste
1/2 teaspoon salt or to taste
Prepare the asparagus by washing it first. Next bending each stalk, it will snap naturally at the point where the stalk turns tender.
Use the top tender part and discard the ends. Next bunch them together a few at a time and chop them into bits. It is now ready to be cooked.
Cooking: Heat a pan on medium heat with 2 tablespoon of coconut oil. Add the cumin seeds to it and wait for it to start sizzling. When the cumin seeds starts sizzling add the dry coconut and green chilies saute for a few seconds until the coconut starts turning brown, next add the chopped asparagus and mix cover and cook for five minutes or until it is partially cooked. Next add the salt and mix and again cook for a couple of minutes until it is cooked. For best results the asparagus needs to be cooked so that it is a little crunchy.
This dish tastes good hot, you can add more chilies as per taste.