Asparagus Ghonto/Mashed Asparagus

It's asparagus season and every grocery stores are stacked up with fresh asparagus at a very reasonable price and there are so many delicious ways we can savor this fibrous and nutritious vegetable. We never heard of asparagus and some other vegetables while growing up in India. After moving to the states I started exploring unknown vegetables gradually. Among them asparagus is very versatile vegetable. Besides western style cooking, grilling and baking I prepare absolutely scrumptious Bengali(stir fry, with mung bean, with pumpkin, with poppy seeds with shrimp) and other Indian (quinoa) dishes with asparagus often.  

Ghonto is different than other vegetable dishes. It is thoroughly mixed together and sometimes it needs to be too mushy paste type depending on the dish. Asparagus Ghonto is absolutely wonderful dish. Oh, you need plain rice to accompany it. This is vegan, pure vegetarian(no onion, no garlic) grain free and made with simple pantry ingredients. It has got good texture, tropical flavor from coconut and nutty taste of whole Bengal gram. Give it a try!

Ingredients~    
2 lb. asparagus
1/2 tsp ginger paste
1/2 cup boiled whole Bengal gram/black chickpeas 
2 hot Thai fresh chilies or as per heat tolerance
2 tbsp oil
1/2 cup unsweetened desiccated coconut or 1 cup freshly grated coconut
1/4 tsp nigella seeds
1/2 tsp salt or to taste
1/2 tsp sugar or to taste
1/2 cup water 

Method~
Wash and cut asparagus into small pieces. Discard the woody parts. Heat oil in a heavy bottomed pan on medium high flame and add onion seeds. Once the nigella seeds splutter add the asparagus and ginger paste, salt and turmeric. After sauteing for 3-4 minutes add in boiled Bengal gram, chilies and coconut. Give it a good mix. Pour water and allow to cook covered on low heat for 15 minutes or until soft. 

When the asparagus mixture is mushy and water evaporates stir well to combine. Add sugar at last and mix well again. Taste and adjust seasonings as per taste. Sprinkle some coconut on top. Serve with plain rice. 

Happy Cooking!