1 cup asparagus, chopped into small pieces
2-3 green chillies
1/2 tsp cumin seeds
1/2 cup grated coconut
1 cup yoghurt
1 tsp mustard seeds
2 dry red chillies
- In a pan, add chopped asparagus and cook it adding chopped green chillies, salt and enough water.
- Grind grated coconut with cumin seeds and 1/2 tsp mustard seeds to a fine paste.
- Mix in the yoghurt and add this to the cooked asparagus and heat in low flame for 2-3 minutes. Check salt. Don’t allow to boil.
- Heat oil in a pan, splutter 1/2 tsp mustard seeds and fry dry red chillies and curry leaves and pour this over the pachadi. Serve with rice….