Edamame beans curry
A flavorful, quick and easy curry made of shelled edmame beans.
Servings: 2 people
Ingredients
- 300 gms shelled edamame (frozen/fresh)
- 1 large onion
- 1 large tomato
- 3-4 medium cloves garlic
- 1 inch ginger
- 2-3 green chillies optional
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 string of curry leaves
- 1 tsp Asafoetida
- 1 tsp turmeric powder
- 2-3 tsp red chillie powder
- 1 tbsp oil
- 1 tsp sugar optional
- 1 tsp salt
- handful of coriander leaves
- 2 tsp lemon juice optional
- 1 cup water
Instructions
- Chop onions into small pieces, finely chop coriander leaves
- Make paste of ginger, garlic and green chilles, if using. Skip green chillies if you prepfer less or no spicy
- Tomatoes can be pureed or chopped finely
- Heat oil in a pan, once hot, add cumin and mustard seeds, asafoetida
- Add onions, mix for 2 seconds
- Then add turmeric powder, red chillie powder,n ginger, garlic, green chillie paste, and curry leaves, mix and cook till rawness of garlic goes away. Adjust red chilli powder as per your liking of spiciness.
- Add tomatoes or tomato puree and sugar(if using), mix and cook for 10seconds or till oil starts to separate
- Add edmame beans and salt, mix and cook covered for 5 minutes on medium flame, take care that it's not burnt at the bottom
- Mix and add 1 cup of water, cook covered on medium-low flame for 10 minutes
- check if edmame beans are cooked by checking one of the beans by mashing. Also check for salt and adjust accordingly.
- If beans are not cooked, cook on medium flame for 2-3 minutes
- Edmame beans curry is ready
Notes
- 1tsp of jaggary can be added for sweet-spicy taste
- Ginger-garlic-chilies paste can be replaced by 4-5 cloves of garlic-1tsp desiccated coconut-chillies (according to your taste)
- Squeeze lemon (½ tsp) if you like in your curry bowl, to have hot and saur taste
- To make dry curry (no water) version of edmame beans, add1/2 cup water instead of 1 cup