Ingredients
A bunch of green tender asparagus
A small cup of freshly grated coconut
3 to 5 red chillies
¼ tsp of methi seeds
A small piece of garlic
3 tbsp curds

Method
Cut Asparagus into 5 mm thick rings, put it in boiling water for 2 minutes.
Drain and keep it aside.
Fry red chillies and methi seeds lightly and grind it with grated coconut.
Put very less water along with garlic. Put little oil in a frying pan.
Add mustard seeds, a pinch of hing, curry leaves and asparagus.
Fry for 2 minutes and remove from fire.
Add the ground masala and before serving, add curds and salt to taste.

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