Wild asparagus shoots stir-fried with ngari and garlic in mustard oil — a seasonal preparation using the wild asparagus that grows on the hillsides around Imphal valley.
Ingredients
300g wild or cultivated asparagus shoots — washed and cut into 4 cm lengths (tender tips only; discard woody ends)
1 piece ngari — roasted and pounded
3 garlic cloves — thinly sliced
2 green chillies — finely chopped
1 tbsp mustard oil
1/4 tsp turmeric
Salt to taste only if needed
Method
Roast ngari piece 2 minutes in a dry pan. Pound to a rough paste.
Heat 1 tbsp mustard oil to smoking in a wide pan. Reduce to medium-high.
Add sliced garlic — fry 1 minute until golden.
Add finely chopped green chillies.
Add asparagus shoots. Add turmeric and the pounded ngari paste.
Toss on high heat for 4 to 5 minutes. Keep the heat high — asparagus should be cooked through but retain a pleasant slight crunch.
Taste before adding salt — ngari provides saltiness.