1. Chop asparagus into oblique 1� pieces, steam till tender.
2. Heat oil, add seeds, asafetida, allow to splutter.
3. Add ginger, garlic, onion, cook stirfry for 2 minutes.
4. Add chillies, curry leaves, capsicum, stirfry for a minute further.
5. Add all other ingredients, except coconut.
6. Stir, cover and simmer for 2 minutes.
7. Take off fire, transfer to serving bowl, sprinkle coconut.
8. Serve hot with steamed rice and kadhi, or with puri.

Making Time:15 minutes

Makes:2 servings

Shelflife:Best fresh