2 tblsp mustard

1 green chili

2 tblsp lemon juice

3 cloves garlic

2 cm ginger, peeled

150 ml Greek yoghurt

2 tblsp desiccated coconut

2 tblsp oil or ghee

1 half tsp cumin seeds

1 half tsp black mustard seeds

1 large red onion

A bundle asparagus cut into 2 cm pieces

400 g peas

1 tsp salt

Blend mustard, chili, lemon juice, garlic, ginger, yoghurt and coconut to a fine paste.

Sizzle cumin seeds and mustard seeds, add the onion and cook for about eight to ten minutes till translucent but not browned.

Reduce the heat and add the paste, stirring for a couple of minutes at low heat.

Turn heat up to medium and add the asparagus except for the tips. Cook for a couple of minutes, then add the asparagus tips and peas and cook for about a minute. Season with the salt.