Asparagus Chutney

1 tbsp oil
2 tbsp channa dal
1 tbsp black split urad dal
3 dry red chilies

Heat oil in a pan, add channa dal, black split urad dal, red chilies, sauté in medium flame, until they turn golden.

1 bunch asparagus, roughly chopped (2 pounds)

Add asparagus stems, sauté for 3 minutes, add asparagus spears, sauté for 2 more minutes.

Allow it to cool and add to the blender.

1 tsp ginger
tamarind
asafoetida
1/2 cup coconut
1 tsp salt
1 cup water

Add ginger, tamarind, asafetida, coconut, salt to the blender and blend until smooth.

For Tempering

2 tsp oil
1/2 tsp mustard seeds
1/2 tsp urad dal
1 dried red chili

Make tampering and pour it over the spinach chutney and mix well.

Taste Note: Tastes AWESOME
Source: spiceindiaonline