1 bunch Asparagus, cut into 2-inch pieces
4-5 tsp. Vegetable oil
Salt to taste

For Masala

2 tsp. Cumin seeds (jeera)
2 tsp. Coriander seeds (dhania)
1-2 Pepper corns
1 Clove
1 Cardamom pods (optional)
1 tsp. Chili powder (adjust to taste)
1/4 tsp. Turmeric powder

Grind all the masala ingredients to a coarse powder (you can use a coffee grinder or mixie for this) and set aside. Heat oil in a nonstick pan and add the asparagus along with some salt. Cover and cook on medium high heat stirring occasionally, until tender. Add 3-4 tsp masala powder (or as much as you like) and 1/2 tsp oil and stir-fry for 4-5 minutes until the raw flavor of the masala is gone. Serve hot with plain white rice.

Serves 2