**Vegan Indian Asparagus & Carrot Stir-Fry – One Green Planet**

Here is a revised version of the article content:

**Title: Indian Asparagus & Carrot Stir-Fry [Vegan]**

This vibrant and simple stir-fry combines crisp asparagus with sweet carrots, bathed in fresh coconut cream and infused with aromatic South Indian spices. It’s not only delicious but also packed with nutrients.

## Ingredients

* 1 tablespoon canola oil
* 1 teaspoon black mustard seeds
* 3/4 teaspoon cumin seeds
* 1/2 teaspoon asafetida (hing)
* 3/4 teaspoon Bengal Gram Lentils (Channa Dal)
* 3/4 teaspoon white split lentils (Urad Dal)
* 10 curry leaves
* 1 to 2 dried red chilies, lightly crushed
* 2 cups chopped asparagus spears (about 1 pound total, tough ends removed)
* 3 medium-sized carrots, peeled and chopped
* 1 teaspoon salt or to taste
* 1/2 to 3/4 teaspoon cayenne pepper (red, optional for heat adjustment)
* 1 tablespoon freshly grated coconut
* Optional: chopped cilantro for garnishing

## Preparation

Heat the oil in a pan over medium-low heat. Add the mustard seeds and let them sizzle until they begin to pop. Immediately add the cumin seeds, asafetida, channa dal, urad dal, and curry leaves. Stir these ingredients constantly.

Add the chopped vegetables (asparagus and carrots) along with lightly crushed red chilies and salt. Give everything a good mix and cover the pan tightly. Cook for approximately 5 to 8 minutes, stirring occasionally.

Uncover the pan and continue cooking the vegetables until they reach your desired tenderness level.

Stir in the freshly grated coconut at this point. The dish will be finished with another quick stir-fry of the ingredients over medium heat (away from direct flame). Garnish with cilantro if desired, and serve immediately while hot, or allow it to cool slightly before serving at room temperature.