Serves: 4
Total Calories: 96

2 to 3 tablespoons vegetable oil
1/2 teaspoon cumin seeds
1/2 teaspoon ajwain, seeds
2 small onions, cut in half lengthwise and thinly sliced
1 tablespoon peeled minced fresh ginger
1 clove fresh garlic (large), minced
1 to 3 fresh green chili pepper, such as serrano, minced with seeds
1 tablespoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon salt, or to taste
1/4 cup nonfat plain yogurt, whisked until smooth
1 large tomato, coarsely chopped
1 pound asparagus spears, trimmed and cut diagonally into 3/4-inch pieces
1/4 teaspoon Garam Masala

1. Heat the oil in a medium nonstick wok or saucepan over medium-high heat, then add the cumin and ajwain seeds they should sizzle upon contact with the hot oil. Quickly add the onions and cook, stirring, until golden-brown, about 5 minutes. Remove from the pan.

2. To the pan add the ginger, garlic, and green chili peppers and stir about 1 minute, then add the coriander, cumin, and salt and stir a few seconds. Add the yogurt, a little at a time, stirring constantly to prevent it from curdling, about 3 minutes. Add the tomato and cook until slightly soft, about 1 minute.

3. Meanwhile, place the asparagus in a microwave-safe dish, cover with plastic wrap, and cook at high power 3 minutes. Add to the pan after the tomato has cooked. Mix in the reserved onions and stir about 2 minutes to blend the flavors. Transfer to a serving dish, sprinkle the garam masala on top, and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 96
Calories from Fat: 60

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