Flip Cookbook

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Asparagus Stir-Fry Indian style

When I think Asparagus, the one dish that has always come to my mind is grilled asparagus served at barbecues. For being such a pretty vegetable, I’ve not seen too many recipes which call for it, so when I happened to see Kathy Gori’s Indian take on it, I had to try it! I have modified it by putting asafoetida and lemon juice in it, and taking cumin out. This goes great as a side dish. Ours got over even before lunch started! πŸ™‚ Note to self, buy at least 3-4 bunches next time! πŸ™‚

NOTE: I’ve used kashmiri mirch, which is a special Indian chili powder, not as spicy as regular chili powder though. It gives a beautiful color to curries and is used in tandoori and tikka masala.

Also, this can be made SCD by taking out the asafoetida (I haven’t tried it that way though).

Asparagus Stir-Fry Indian style

Makes: 2 servings
Ready in: 15 minutes


  • 2 cups chopped asparagus
  • 1/2 tsp mustard seeds
  • 2 tsp lemon juice
  • pinch of asafoetida (not for scd diets)
  • 2 red chillies
  • 1/2 tsp kashmiri mirch
  • 1 tbsp oil (I used olive oil)
  • salt to taste


1. Wash the Asparagus and pat it dry.

2. Chop it into about 1 inch long pieces.

3. Heat the oil in a wok or kadhai (indian wok! *big smirk*). When it is nice and hot, not smoking cause you’ll burn the tempering, add the mustard seeds and let them pop. Now add the asafoetida and the red chillies and mix it up.

4. Add the asparagus to the tempering and mix well.

5. Now add the kashmiri mirch and mix again. Depending on how crunchy or soft you want your asparagus, let it cook! Once it is done, add the lemon juice and salt and gave it another nice stir before serving it!

This recipe has been linked at SOS’s April Kitchen Challenge!

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6 Responses to Asparagus Stir-Fry Indian style

  1. Kathy Gori says:

    Looks wonderful! And great pictures too. I just love asparagus and this is the perfect time of year for it.

    • Sonia says:

      Thank you! πŸ™‚ Had I not found your blog and come across this recipe I wouldn’t have tried it! I’ll be buying tons of Asparagus this season for sure! πŸ™‚

  2. Ricki says:

    Thanks so much for this great submission to the SOS Kitchen Challenge! It does sound like a unique spin on asparagus, and one I am going to try for sure. Looks delicious!

  3. Kris @ GLOW says:

    This looks delicious! I was wondering if you could tell me what about asafoetida makes it unsuitable for the SCD diet? I was under the impression that it was derived from an herb, but would love any info you could provide on it!

    • Sonia says:

      Hi Kris, so I’m not completely sure about the specific reasons as to why it is not SCD safe. Raj was on a SCD diet and she said that the asafoetida that is usually found in the Indian stores are not completely pure and can contain resins and gums that would not be SCD safe. So she preferred staying off of it. You can try this recipe without the asafoetida though… since I grew up in India, I’d swear by its taste, that it makes a difference… but Raj, my best buddy, who grew up here says that it doesn’t! πŸ™‚ Give it a try and let me know how it goes! πŸ™‚

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