Eggplant and Edamame

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READY IN: 40mins
SERVES: 2-3
YIELD: 1 eggplant
UNITS: US

INGREDIENTS

Nutrition
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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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