Asparagas fry

For making the masala:
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3 tbsp chana dal
2 tbsp urad dal
2 tbsp toor dal
2 tbsp coriander seeds
8-10 Indian red chilis
Dry roast all the ingredients seperately and cool. Grind everything in a spice grinder.

Main ingredients:
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About 20 stalks of asparagus
1 medium onion, chopped finely
2 cloves garlic, minced
1 inch ginger, minched
2 tbsp of freshly grated coconut (or dry if fresh not available)
1 tsp mustard seeds
1 tsp cumin seeds
1 sprig curry leaves, cut in half
3 tbsp of the above masala powder
salt to taste
1 tbsp extra virgin olive oil
4 tbsps of chopped coriander leaves

Procedure:
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Hold one asparagus in your hand and slowly bend it, it naturally breaks into two pieces, about 2-3 inches on one end. Cut the other asaparagus stalks using the same method.
hen cut the aspargus into very small pieces - about 1/2 inch pieces.
Put the pan on medium heat, add the oil to the pan, add the mustard and cumin seeds. Add the curry leaves after they splutter. Add the onions and fry until they are translucent. Add the garlic and ginger, fry for a minute or so.
Add the asparagus pieces, stir, cook for a couple of minutes. Add salt.
Increase the heat to medium-high, cook for about 5-10 minutes until the asparagus is soft. I had to add about 1/3 cup of water to help it cook half way through the process because it was sticking to the pan. But the water eventually evaporated so that wasn't an issue.
Sprinkle about 3 tbsp of the masala to the asparagus, stir and cook for another couple of minutes. Turn of the heat.
Sprinkle the cilantro leaves.