Vegetable Curry with Fragrant Rice

A delicious recipe for the asparagus season:

Black mustard seeds, cumin and turmeric spice up the vegetable curry and fragrant rice….

Peel the bottom end of the asparagus spears and cut into three-inch pieces.

Heat ghee in a saucepan. Fry mustard seeds and cumin seeds in it until they pop. Add turmeric, vegetables and water, bring to boil. Make five minutes at low temperature with the lid closed.

Lastly, add the yogurt as well as the peas, season with coriander and salt and cook at low temperature with the lid closed for fifteen minutes.

In the meantime, cook the long grain rice: Toast the cumin and mustard seeds in the ghee until they burst. Pour in the water and bring to a boil. Add the long grain rice and cook at low temperature for eight to ten minutes, season with salt. Serve with vegetable curry.

Serve with coriander lentils.

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