Description
'Kurilo' refers to wild asparagus growing in Nepal's mountain/hill forests. Unlike thick Western asparagus, it's very thin and dark green. Features strong sweetness with 'pleasant slight bitterness'. In Ayurveda, it's called 'Shatavari', prized as a premium herb/ingredient extremely good for vitality and women's health.
Restaurants serving Kurilo ko Tarkari (Wild Asparagus Curry)
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Kurilo(Wild asparagus)
- Cumin seeds
- Ghee(or butter)
- Turmeric
- Salt
Instructions
- [Authentic Recipe]
- [Prep]: Snap off the hard bases of Kurilo, cut bite-sized.
- [Tempering]: Heat generous ghee (or butter/oil) in a pan, crackle cumin seeds to release aroma.
- [Flash-fry]: Add Kurilo, dust with a little turmeric and salt, flash-fry on high until vivid green while retaining crunch (keep spices minimal to highlight aroma and bitterness).
Learn more Spice, substitutes, tips
Key spices
Ghee's sweet aroma、Cumin seeds、Asparagus bitterness
Substitutes at Japanese supermarkets
Fry thin JP 'Mini Asparagus' in ghee and cumin
Pairing
Dal Bhat side / Raksi(Traditional Liquor)
Trivia
Known in Nepal by its Ayurvedic name 'Shatavari' (meaning 'having 100 husbands'), prized as a rejuvenating herb regulating female hormones. Freshly foraged Kurilo stir-fry is more luxurious than any meat dish.
Eating tips & etiquette
Highly flavorful, so don't hide the taste with spices; enjoy the simple depth of ghee (butter) and Kurilo's bitterness alongside rice or Raksi (liquor).
Allergen
Dairy (if using ghee)