Name: Asparagus Rice with Exotic Veggies and Black Dates Sauce. recipe by Deepty Mundhra at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 2
Ingredients: 1 1/2 cup long grained boiled Rice or any of your choice; Asparagus cut into long with ends trimmed; 1 cup mix of coloured capsicums diced; 1/2 cup carrots diced and par boiled; few florets of broccoli par boiled; 1/2 cup zucchini any colour; 1/2 cup mushroom sliced; 1 tablespoon ginger garlic paste; salt as per taste; oil for sauteing; For the Sauce:; 1 tablespoon soya sauce; Chilli sauce as per taste; 1/2 cup deseeded dates; Chilli flakes; 1 teaspoon Italian seasoning; 1/2 teaspoon cornflour to be mixed with water for slurry; 1 Cup water; 1 teaspoon tomato purée; 1 teaspoon ketchup

ABOUT Asparagus Rice with Exotic Veggies and Black Dates Sauce. RECIPE

Rice is cooked with sautéed asparagus and exotic veggies in an unusual Dates black sauce slurry

Ingredients Serving: 2

1 1/2 cup long grained boiled Rice or any of your choice
Asparagus cut into long with ends trimmed
1 cup mix of coloured capsicums diced
1/2 cup carrots diced and par boiled
few florets of broccoli par boiled
1/2 cup zucchini any colour
1/2 cup mushroom sliced
1 tablespoon ginger garlic paste
salt as per taste
oil for sauteing
For the Sauce:
1 tablespoon soya sauce
Chilli sauce as per taste
1/2 cup deseeded dates
Chilli flakes
1 teaspoon Italian seasoning
1/2 teaspoon cornflour to be mixed with water for slurry
1 Cup water
1 teaspoon tomato purée
1 teaspoon ketchup

Instructions

Mix all the ingredients required for the sauce except the cornflour. Churn in the mixer for a smooth paste and pouring consistency. Add water if required.
In a pan pour this sauce and keep it on medium high.
Once it starts to boil add salt and the cornflour slurry. Adjust taste.
In another pan take some oil and sauté the ginger garlic paste until aroma. Then toss the raw veggies first and then add the other par boiled veggies.
Once the veggies are tossed we’ll add the boiled rice and toss well.
Add the sauce slowly not to overflow the liquid in rice.
Adjust the seasoning and taste and heat as preferable.
Garnish with some roasted peanuts for crunch. ( Not in the picture and is optional )
Also can garnish with coriander.
Serve warm in cabbage leaves cups or on a sizzler plate with the leftover date sauce.

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