Savor the Essence of India: A Quick & Delicious Vegan Stir-Fry Delight!

Unveiling the Simplicity: A Colorful Medley of Vegetables

This recipe presents a straightforward yet visually appealing stir-fry, combining tender asparagus and sweet carrots. The dish is elevated by the addition of fresh coconut and a carefully selected blend of South Indian spices, culminating in a harmonious and flavorful experience.

Essential Elements for Your Culinary Creation

To embark on this flavorful journey, gather your ingredients: a tablespoon of canola oil, a teaspoon of black mustard seeds, three-quarters of a teaspoon of cumin seeds, half a teaspoon of asafetida, three-quarters of a teaspoon each of Bengal Gram lentils (channa dal) and white split lentils (urad dal), ten curry leaves, one to two dried red chilies, two cups of chopped asparagus (approximately one pound, with tough ends removed), three medium carrots (peeled and chopped), salt to taste (about one teaspoon), half to three-quarters of a teaspoon of red cayenne pepper, and one tablespoon of freshly grated coconut. Optionally, you may include chopped cilantro for garnish.

Crafting the Authentic Indian Flavor Profile

Begin by heating the oil over medium-low heat for about a minute. Introduce the mustard seeds and patiently wait for them to pop. Immediately follow with the cumin seeds and asafetida, then quickly add the Bengal Gram lentils, white split lentils, and curry leaves. It's crucial to have these ingredients ready for swift incorporation. Next, lightly crush the dried red chilies and combine them with the prepared asparagus, carrots, salt, and red cayenne pepper. Stir thoroughly to ensure an even distribution of flavors. Cover the pan and allow the vegetables to cook for approximately five to eight minutes. Uncover the pan, mix the vegetables once more, then stir in the grated coconut and cilantro, if desired. Serve this vibrant dish hot alongside other accompaniments or enjoy it at room temperature.