(From Banu's Cookbook)
2 cups of cooked Edamame
2 Medium Onions Chopped (1 for masala and 1 for cooking with edamame)
2 Tomatoes Chopped
2-3 Green Chilies
10=12 - Almonds - soaked and deskinned
1/2 cup fresh shredded coconut
1 inch piece of Cinnamon
1 tsp of Fennel seeds
2 tsp of Cumin Seeds
1 Cardamom Pod
Small Piece of Star Anise
2-3 Black Pepper
A few Curry Leaves
A few bay leaves
Oil for Sautéing
1 tsp of Turmeric Powder
1 tsp of Red Chilli powder
2 tsp of Dhaniya-Jeera Powder
1 tbsp. of Tamarind Paste
1 tbsp. of Jaggery Powder
Chopped cilantro for Garnishing
Salt to Taste
1. Cook Frozen shelled Edamame either on Stove top or Microwave until it softens to touch. Keep it aside.
2. For the Masala - Heat 1 tsp oil in a pan - add 1 tsp of Fennel seeds, 1 tsp of cumin seeds, Cloves, Cinnamon, Star Anise, Cardamom, Black pepper and Sautee well. Add 1 chopped onion and Sautee for 4-5 minutes until onion is translucent. Then add the green chilies and chopped tomatoes and sautee until tomatoes are mushy.
3. Let this masala mixture cool. In a blender, grind into a smooth paste - the sautéed masala ingredients, 1/2 cup fresh shredded coconut, deskinned almonds and tamarind pate. Set this aside.
4. In a pan heat about 2 tsp of oil, add mustard seeds and once they splutter, add cumin seeds, curry leaves and bay leaves. Then add 1 chopped onion and sautee well. Once the onions have turned light brown, add the cooked edamame pods and mix well.
5. To this - add turmeric powder, red chili powder and Dhaniya Jeera powder and some salt. Mix well.
6. Add the ground masala paste, some more salt and jaggery powder. Mix well and bring it to a boil on low to medium flame.
7. Once it has come to boil, reduce the flame to low and let it cook for a few more minutes - this will allow the edamame to absorb the flavors.
8. Turn off the flame and garnish with chopped Cilantro.
9. Serve it hot with chapathi or dosa or barley.
1. You can add a few more almond and skip the coconut.
2. Instead of coconut, you can add some coconut milk and reduce the water while grinding.
3. You can add some potatoes with this if you liked the taste of it.
4. You can reduce the tamarind or skip it if you tomatoes are quite sour. Mine was not, so I added the Tamarind paste.