Asparagus (Kurilo) or garden asparagus is a spring vegetable, a flowering perennial plant species in the genus Asparagus. It was once classified in the lily family, like the related Allium species, onions and garlic, but the Liliaceae have been split and the onion-like plants are now in the family Amaryllidaceae and asparagus in the Asparagaceae.
Asparagus officinalis is native to most of Europe, northern Africa and western Asia, and is widely cultivated as a vegetable crop. Only young Asparagus shoot are commonly eaten. It is prepared and served in a number of ways around the world.
Here are the ingredients chopped Asparagus ‘kurilo’: 1 pound or 455 gm Garlic chopped: 1 and half tablespoon Cumin seed: half teaspoon Dry red chilly: 2 pieces Turmeric powder: one fourth teaspoon Lemon juice: 1 teaspoon Salt: (Himalayan Salt) per taste, a pinch here Clarified Butter ‘ghee’: 1 and half tablespoons.
First heat pan adding ghee. Once ghee is hot crackle cumin seed and red chilli and leave it till it is black in colour and then add chopped garlic and turmeric powder. Fry it for 15 seconds then add Kurilo. The heat must be in medium high heat. Add salt and stir it. Cook it for while in medium high heat stirring occasionally. Add come water and keep stirring. Now cook again for 2 minutes. It is almost ready but before the flame is off add lemon juice and cook it for 10 seconds in high heat. Now your yummy kurilo curry is ready to be served.