a bunch of green tender asparagus
a small cup of freshly grated coconut
3 to 5 red chillies (as per your taste)
less than 1/4 tsp of methi seeds
a small piece of garlic
3 tbsp curds
Cut Asparagus into 5 mm thick rings, put it in boiling water for a minute or 2, then drain and keep it aside. (so that it is crisp)
Fry red chillies and methi seeds lightly, and grind it with grated coconut. Put very less water along with garlic (very little).
Meanwhile, put little oil in a frying pan, put mustard seeds, a pinch of hing, curry leaves and asparagus. Fry for 2 mins. Remove from fire, add the ground masala, and before serving, add curds and salt to taste. It goes well with sambhar rice or any Pulao.