Edamame is very rarely used in Indian cooking. I had never eaten it when I was growing up in India. Its predominantly used in Japanese cuisine and has a reputation for being good for your health. Here we give edamame an Indian touch by using it in a classic South Indian “usli” (stir fry).
- Shelled Edamame/Soybeans - 1 lb
- Water - 1/2 cup
- Oil - 1 tsp
- Mustard seeds - 1 tsp
- Red chillies - 4 (or depending on your taste)
- Asafoetida(Hing pwdr) - 1 pinch
- Desiccated coconut or fresh grated coconut - 1 tblsp
Heat oil in a pan. When hot, add the mustard seeds.
When they splutter, put in the red chillies and hing powder.
Add the shelled edamame and mix well.
Add salt to taste and 1/2 cup of water, cover, cook till done.
Garnish with either freshly grated coconut or desiccated coconut.
Serve hot with white rice and any daal of your choice or it can be eaten as a meal by itself.
You can find edamame in your local grocery store or oriental market. Buy the shelled variety.