8 ounces asparagus, ends trimmed and stalks cut into 1-inch pieces
1/2 cup superfine chickpea flour (besan or gram flour)
2 tablespoons nutritional yeast
1 tablespoon ground flax or chia seeds
1 teaspoon dried basil
1/2 teaspoon baking powder
1/4 teaspoon turmeric
1/4 teaspoon salt–or to taste
1/8 teaspoon black salt (kala namak)–optional, but gives an “eggy” flavor
generous grinding of black pepper to taste
3/4 cup water
1 tablespoon fresh chives, snipped (or 1 tablespoon minced onion)
1/2 green or red bell pepper, chopped
1 small tomato, chopped, or handful of halved grape tomatoes, optional