Eggplant and Edamame
Ready In: 40 mins
Serves: 2-3
Yields: 1 eggplant
Ingredients
- 1 medium eggplant, washed
- 1 cup edamame or 1 cup soybeans
- 1⁄3 cup onion, chopped
- 1 garlic clove, minced
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon goda masala
- 1⁄2 teaspoon sugar
- 1⁄2 teaspoon turmeric powder
- 2 tablespoons oil (I use olive oil, recommendable)
- 1 1⁄2 teaspoons mustard seeds
- 1 pinch asafoetida powder (optional)
- 1⁄3 cup boiling water
- salt, to taste
Directions
- Peel the eggplant and dice. If it is large, cover eggplant dices with salt and let rest for 20 minutes, then rinse well.
- In a medium saucepan, heat the oil. Add onion, garlic, mustard seeds, turmeric, salt and asafoetida. Stir until the onion starts browning and seeds pop.
- Add diced eggplant and edamame. Stir well and make sure they are coated with all the spices.
- Add cumin powder, coriander powder, goda masala and sugar.
- Stir in water and cover.
- Cook for 10-15 minutes,or until eggplant is tender, stirring ocassionally.
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