Eggplant And Edamame

14 ingredients
6 steps

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

  1. 1
    Peel the eggplant and dice. If it is large, cover eggplant dices with salt and let rest for 20 minutes, then rinse well.
  2. 2
    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.
  3. 3
    Add diced eggplant and edamame. Stir well and make sure they are coated with all the spices.
  4. 4
    Add cumin powder, coriander powder, goda masala and sugar.
  5. 5
    Stir in water and cover.
  6. 6
    Cook for 10-15 minutes,or until eggplant is tender, stirring ocassionally.

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