Edamame Shaak
Ingredients
1 tbsp oil
1/2 tbsp cumin seeds
3/4 cup onion, chopped fine
5 garlic cloves, chopped fine
Spices: 1/2 tbsp salt, 1/4 tsp turmeric powder, 1/8 tsp asafoetida powder, 1/4 tsp cardamom powder, 1/4 tsp cinnamon powder, 1/4 tsp clove powder, 1 tsp red pepper powder, 1 tbsp coriander-cumin powder
1 cup tomatoes, chopped into medium size pieces (I use 1/2 can of crushed tomato as a shortcut sometimes)
1″ piece of ginger, grated
2 cups edamame
1/2 tsp salt
1/4 cup water
1/4 cup coriander, chopped
Directions
(Note: I used a heavy bottomed pot- NOT a non-stick pot)
1. Fry the cumin in the oil on med-high heat until it turns very light brown (~1-2 min). Add the onions and garlic and saute till light brown (~5-8 min).
2. Add all the spices and fry for another 1 minute.
3. Add the tomatoes and cook on med heat until the tomatoes start to fall apart and become like gravy (~10 min).
4. Add the ginger, edamame, salt, and water. Simmer till almost dry on low heat (~10 min).
5. Top with coriander and serve hot with rice or (naan, roti, etc.) of your choice!