Grilled Asparagus and Corn in Fenugreek Curry

See my review of Vij's Family Chicken Curry for the meal's full menu.

After trying to grind the fenugreek seeds by hand in my mortar and pestle, I decided to just work with them as they were (70% ground). I recommend using a proper spice mill - these seeds are HARD.

I was surprised by how soupy this curry turned out to be, more saucy in fact, and was concerned that the whole thing would be a flop, but in the end, it was wonderful.

The thin tomato curry has a surprising kick of heat which balances nicely with the corn and asparagus' roasty sweetness. Note that even though I got the vegetable quantities right, I ended up with a lot of extra "sauce" leftover.

Would definitely make this again!