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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.
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2
Start by preparing the aubergine.
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3
Heat the oven to 200c/220c.
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4
Peel 2-3 of cloves of garlic, make a few slits randomly in the aubergine and poke the garlic into these pockets.
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5
Apply some oil to the skin and roast the aubergine on a tray in the hot oven for about 20-25 minutes.
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6
Peel the skin from the aubergine, this should come away easily, and crush the pulp with the back of a spoon.
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7
Add some ginger, green chillies, chopped onion, salt and a little bit of chopped tomato.
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8
Mix the ingredients adding a bit of mustard oil and 1 clove of finely chopped raw garlic.
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9
Leave the aubergine crush to one side until you are ready to serve.
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10
For the asparagus; heat the oil in a pan, add the cumin seeds and when they crackle, add the onion with the salt and saute.
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11
Add some chopped ginger, green chillies, ground chilli powder, sugar and chopped tomatoes and saute until the tomatoes are soft.
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12
Blanch the asparagus briefly and then add the asparagus to the onion and tomato mixture and toss.
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13
The asparagus cooks in the juices of the tomatoes.
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14
For the curried yogurt dip, heat some oil in another frying pan and add some mustard seeds, curry leaves, salt, sugar and some turmeric.
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15
Let the ingredients sizzle in the oil and then add them to some thick yogurt and mix.
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16
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.
