Stir fry of asparagus with roasted aubergine crush recipe

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At The Cinnamon Club, we roast the aubergines in our tandoor oven, at quite an intense heat which gives them a deliciously smokey flavour but you can easily roast them in a conventional oven at home. I like to serve this asparagus stir fry with an aubergine crush and a vibrant curried yogurt dip as a garnish. Perfect as a side dish or a light lunch dish.

Ingredients

For the asparagus
  • 20 Fresh asparagus tips, peeled
  • 2 tbsp Vegetable oil
  • 1 tsp Cumin seeds
  • 1 Medium sized onion, finely chopped
  • 1 tsp Red chilli powder
  • 2 Tomatoes, roughly chopped
  • 1 x Inch of fresh ginger chopped
  • 1 tsp Salt
  • 1 Green chilli, chopped
  • 1 tsp Sugar
  • 20 Fresh asparagus tips, peeled
  • 2 tbsp Vegetable oil
  • 1 tsp Cumin seeds
  • 1 Medium sized onion, finely chopped
  • 1 tsp Red chilli powder
  • 2 Tomatoes, roughly chopped
  • 1 x Inch of fresh ginger chopped
  • 1 tsp Salt
  • 1 Green chilli, chopped
  • 1 tsp Sugar
  • 20 Fresh asparagus tips, peeled
  • 2 tbsp Vegetable oil
  • 1 tsp Cumin seeds
  • 1 Medium sized onion, finely chopped
  • 1 tsp Red chilli powder
  • 2 Tomatoes, roughly chopped
  • 1 x Inch of fresh ginger chopped
  • 1 tsp Salt
  • 1 Green chilli, chopped
  • 1 tsp Sugar
For the aubergine crush
  • 1 Aubergine roasted in a hot oven for 20 minutes
  • 1 Small onion, finely chopped
  • 1 Green chilli, finely chopped
  • 0.5 x Inch fresh ginger, finely chopped
  • 1 tbsp Mustard oil, if not, substitute with olive oil
  • 0.5 tsp Salt
  • 1 Clove of garlic, finely chopped
  • 3 Cloves of garlic, peeled
  • 1 tbsp Vegetable oil, to rub on the aubergine
  • 1 Tomato, chopped
  • 1 Aubergine roasted in a hot oven for 20 minutes
  • 1 Small onion, finely chopped
  • 1 Green chilli, finely chopped
  • 0.5 x Inch fresh ginger, finely chopped
  • 1 tbsp Mustard oil, if not, substitute with olive oil
  • 0.5 tsp Salt
  • 1 Clove of garlic, finely chopped
  • 3 Cloves of garlic, peeled
  • 1 tbsp Vegetable oil, to rub on the aubergine
  • 1 Tomato, chopped
  • 1 Aubergine roasted in a hot oven for 20 minutes
  • 1 Small onion, finely chopped
  • 1 Green chilli, finely chopped
  • 0.5 x Inch fresh ginger, finely chopped
  • 1 tbsp Mustard oil, if not, substitute with olive oil
  • 0.5 tsp Salt
  • 1 Clove of garlic, finely chopped
  • 3 Cloves of garlic, peeled
  • 1 tbsp Vegetable oil, to rub on the aubergine
  • 1 Tomato, chopped
For the yogurt dip
  • 200 ml Thick plain yogurt
  • 1 tsp Mustard seeds
  • 1 tbsp Curry leaves
  • 0.5 tsp Salt
  • 0.5 tsp Sugar
  • 0.5 tsp Ground turmeric
  • 1 tbsp Vegetable oil
  • 7 fl oz Thick plain yogurt
  • 1 tsp Mustard seeds
  • 1 tbsp Curry leaves
  • 0.5 tsp Salt
  • 0.5 tsp Sugar
  • 0.5 tsp Ground turmeric
  • 1 tbsp Vegetable oil
  • 0.8 cup Thick plain yogurt
  • 1 tsp Mustard seeds
  • 1 tbsp Curry leaves
  • 0.5 tsp Salt
  • 0.5 tsp Sugar
  • 0.5 tsp Ground turmeric
  • 1 tbsp Vegetable oil

Details

  • Cuisine: Indian
  • Recipe Type: Side
  • Difficulty: Medium
  • Preparation Time: 20 mins
  • Cooking Time: 25 mins
  • Serves: 2

Step-by-step

  1. Prepare the aubergine crush first and the asparagus at the end before serving, keeping in mind the asparagus should be nicely crisp and hot, not soggy.
  2. Start by preparing the aubergine. Heat the oven to 200c/220c. Peel 2-3 of cloves of garlic, make a few slits randomly in the aubergine and poke the garlic into these pockets. Apply some oil to the skin and roast the aubergine on a tray in the hot oven for about 20-25 minutes.
  3. Peel the skin from the aubergine, this should come away easily, and crush the pulp with the back of a spoon. Add some ginger, green chillies, chopped onion, salt and a little bit of chopped tomato. Mix the ingredients adding a bit of mustard oil and 1 clove of finely chopped raw garlic. Leave the aubergine crush to one side until you are ready to serve.
  4. For the asparagus; heat the oil in a pan, add the cumin seeds and when they crackle, add the onion with the salt and sauté. Add some chopped ginger, green chillies, ground chilli powder, sugar and chopped tomatoes and sauté until the tomatoes are soft.
  5. Blanch the asparagus briefly and then add the asparagus to the onion and tomato mixture and toss. The asparagus cooks in the juices of the tomatoes.
  6. For the curried yogurt dip, heat some oil in another frying pan and add some mustard seeds, curry leaves, salt, sugar and some turmeric. Let the ingredients sizzle in the oil and then add them to some thick yogurt and mix.
  7. Arrange the stir fried asparagus on a plate with some of the onion and tomato mixture spooned on top, a dollop of the aubergine crush and some of the vibrant yogurt dip to garnish.

Also worth your attention:

More recipes from Vivek Singh

Restaurant - The Cinnamon Club

Book - The Cinnamon Club Cookbook

 

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