Sweet and Sour Asparagus with Cashew Nuts

SERVES 6

1 pound asparagus, trimmed and cut into
2-inch pieces
3 tablespoons vegetable oil
½ teaspoon cumin seeds
½ teaspoon mustard seeds
2 small onions, sliced
1 tablespoon fresh ginger, minced
1 large clove fresh garlic, minced
2 fresh green chili peppers, chopped
without the seeds
1 tablespoon ground coriander
½ teaspoon ground cumin
Salt to taste
1 large tomato, coarsely chopped
¼ cup nonfat plain yogurt, whisked until smooth
½ cup cashew nuts roasted and coarsely chopped
¼ teaspoon garam masala

Precook the asparagus in boiling water or in a microwave for about 2 to 3 minutes, shock in cold water and set aside.

Heat the oil in a medium nonstick wok or saucepan over medium-high heat, and then add the cumin and mustard seeds; they should sizzle upon contact with the hot oil. Quickly add the onions and cook, stirring until golden brown, about 5 minutes.

Add the ginger, garlic, and green chile and stir about 1 minute, then add the coriander, cumin and salt and stir. Add the tomato and cook until lightly soft, about 1 minute. Add the yogurt, stirring constantly to prevent it from curdling, about 2 minutes. Add the precooked asparagus and cook until the fl avors are well blended for about 2 minutes.

Serve garnished with roasted cashew nuts & sprinkle garam masala on top.