This recipe has a bit of a South Indian twist with the use of curry leaves, coconut and mustard seeds but it lends itself a bit to my Pakistani roots, where we use a lot of tamarind and jaggery in difference savory dishes. Indian cheese, Paneer can be substituted with firm cottage cheese or even firm tofu - Jaggery can be substituted with dark brown sugar or molasses. Asparagus is so lovely at this time of year and goes beautifully with these flavours. Asparagus is beautiful as this time of year and adds beautifully to these flavours. The balance of sweet, savory, hot and sour lifts the umami element and it's a dish eaten by itself or with some lovely warm flatbreads.

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