Indian Medium

Asparagus + Peas in a Bengali Mustard Sauce

Name: Asparagus + Peas in a Bengali Mustard Sauce
Prep time: PT15MINUTES
Cook time: PT15MINUTES
Total time: PT30MINUTES
Yield: 4 people
Cuisine: Indian
Ingredients: 2 tablespoons English mustard; 1 whole Indian green chile; 2 tablespoons lemon juice; 3 cloves garlic; 0.75 inch ginger; 0.66 cup plain Greek yogurt; 2 tablespoons desiccated or fresh grated coconut; 2 tablespoons canola oil; 0.5 teaspoon cumin seeds; 0.5 teaspoon black mustard seeds; 1 whole red onion (diced); 1 pound asparagus (cut into pieces, tips reserved); 1.75 cups peas; 0.5 teaspoon salt

Pungent Mustard Greens

VegetarianSpringBengaliAsparagus

— (0 ratings)

⏱️ 30 minutes 15 minutes prep · 15 minutes cook

🍽️ 4 people Makes

220 Calories

8g Protein

18g Carbs

14g Fat

Why This Recipe Works

In Bengal, mustard is a lead flavor rather than just a condiment. This dish creates a pungent, rich sauce that perfectly highlights the sweet spring flavors of peas and asparagus.

Instructions

Blend the mustard, chile, lemon, garlic, ginger, yogurt, and coconut into a fine, smooth paste.

Sizzle the cumin and mustard seeds in hot oil, then fry the red onion until soft and translucent.

Turn the heat down and stir in the mustard paste gently to prevent splitting. Add the asparagus stalks and peas, cooking for 4 minutes until they are just tender.

Add the delicate asparagus tips for the final 30 seconds of cooking. Season with salt and serve immediately to enjoy the sharp, clean flavors.

🧊

Storage: Best served immediately; the mustard sauce is most pungent when fresh.