Duruka | FoodieAtlas

Ingredients

1 lb (450 g) duruka (Fijian asparagus or Fijiâ€™s wild asparagus), trimmed and cut into 2-inch pieces
1 tablespoon vegetable oil or coconut oil
1 large onion, finely chopped
2 cloves garlic, minced
1 teaspoon ginger, minced
1 large tomato, diced
1 teaspoon turmeric powder
1 teaspoon cumin seeds
1/2 teaspoon ground coriander
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup water or vegetable broth
Fresh cilantro or parsley, chopped (for garnish)

Trim and cut the duruka into 2-inch pieces. Rinse under cold water.

In a large skillet or pot, heat the vegetable oil or coconut oil over medium heat.

Add the chopped onion and cook until softened and golden brown, about 5-7 minutes.

Stir in the minced garlic and ginger, and cook for another 2 minutes until fragrant.

Stir in the turmeric powder, cumin seeds, ground coriander, salt, and black pepper. Cook for 1-2 minutes to toast the spices.

Add the diced tomato and cook for another 3-4 minutes until softened.

Add the duruka pieces to the skillet and stir to coat with the spice mixture.

Pour in the water or vegetable broth and bring to a simmer.

Cover and cook for about 10-15 minutes, or until the duruka is tender and the flavors are well combined. Stir occasionally.

Adjust the seasoning with more salt and black pepper if needed.

Garnish with chopped fresh cilantro or parsley.