Chickpea pancakes and spicy asparagus (Asparagus chilay)

Asparagus is a newer vegetable in India. Originally, it was native to the Eastern Mediterranean and parts of Asia. The Romans made it popular by cultivating it and loving dishes made with it. Today, it is grown worldwide and is a prized crop. It has become a gourmet vegetable in India and commands a huge price.

This is a lovely dish that combines traditional Indian flavours with modern vegetables. The chilay is a very classic pancake made of chickpea flour and spices. The asparagus, in turn, is sautéed with spices for a pop of flavour. It is served with a beautiful roasted red pepper sauce that brings the dish together. This is a complex dish to make and one that wows your guests.

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Ingredients:

For the sauce:

2 red peppers 2 tablespoons sunflower oil

2 garlic cloves, minced

1 teaspoon cumin seeds

1 onion, sliced

1 teaspoon ground coriander seeds

1/2 teaspoon chilli powder (mild)

1 teaspoon garam masala

6 tomatoes, diced

1/2 cup water

Salt, to taste

1 tablespoon cilantro

2 tablespoons butter

To make the asparagus:

1 bunch of asparagus, bottom ends trimmed and peeled.

6 cups of water

1 teaspoon salt

1 tablespoon sunflower oil

1/2 teaspoon cumin seeds

1/2 teaspoon turmeric

1/2 teaspoon ground coriander seeds

1 teaspoon ground green mango (amchur) powder

Salt, to taste

For the Chilay:

1 cup gram flour (besan)

1 cup water

1 green chilli, minced

1/2 onion, finely diced

2 tablespoons cilantro, minced

Salt, to taste

1 tablespoon corn flour

1 teaspoon ginger paste

1 tablespoon mustard oil

To make the sauce:

Heat the oven to 375° F.

Layer the red pepper on a lined baking sheet and roast for 25-30 minutes until the pepper is charred and the skin is puffy. Turn the pepper every 5 minutes or so to roast it evenly. Remove, cool, and discard the skin, stems, and seeds—dice and set aside.

Heat the oil in a saucepan and add the garlic and cumin. Fry on low heat until the garlic is lightly golden. Add the onion and fry until the onion is soft and translucent, about 3-4 minutes. Add the diced red pepper, ground coriander, chilli powder and garam masala and stir in. Cook for 2 minutes.

Add the tomatoes, water, salt, and cilantro. Cook for 12-15 minutes until the tomatoes have broken down and the sauce is thick. Cool completely.

Add the mix to a blender and purée to a smooth sauce. Add it back to the same saucepan. Add the butter and stir in, forming a thick, glossy sauce. Set aside.

To make the asparagus:

Bring a pot of water to a boil with the salt. Cut the asparagus into 2-inch pieces and add to the boiling water. Blanch for 1 1/2 -2 minutes. Drain and cool under running water.

Heat the oil in a large frying pan on low heat. Add the cumin seeds and fry for 30 seconds; they will begin to pop. Add the asparagus, turmeric, coriander, amchur and salt. Toss well for 2 minutes, taking care not to burn the masala. Set aside to cool.

To make the chilay:

Mix all the ingredients for the chilay. You should have a very thin batter; if not, adjust with additional water as needed.

Heat a non-stick frying pan. Add two tablespoons of the batter to the pan and roll your wrist around to make a pancake, similar to a crepe. You should have a very thin crepe formed on the pan. Cook for 1 -1 1/2 minutes until the bottom has turned to a golden colour. Flip and cook for 30 seconds. Remove. Repeat with the rest of the batter.

To serve:

Heat the sauce, asparagus and chilay.

Add a dollop to the centre of a plate and work outwards in a spiral. Top with half a chilay. Add some asparagus and top with the second half of the chilay. Serve immediately.