Edamame Beans Curry

Obviously Edamame beans curry is made of shelled edamame beans. Edamame beans are rich in proteins, so a good source for vegetarians/vegan to include in their diet. In India, we used to get the bean pods from bazar/market, and separate them at home, then cook. Time consuming process it was. Nowadays, we get frozen shelled edamame beans from whole foods.

In Maharashtra (one of the states in India), we call them ‘Pawata’. Even, we get dried version of these beans in Indian stores. They are named as soybeans , other name of these beans. These dried soybeans  can be soaked overnight, and pressure cooked like other legumes chole, rajma, etc 

Edamame beans curry recipe is a quick and easy version, without using any spices powders. In my cooking, I always prefer minimum use of spices/masala powders, and let the main vegetables give the flavor to the curry. Or the spices flavors will override the vegetable flavor.

Please check below step by step instructions to make this curry.

Step by Step Instructions for making Edamame Beans Curry

1. Start by chopping onions into small pieces, and finely chopping coriander leaves

1. Then, make paste of ginger, garlic and green chilies, if using. Skip green chillies if you prefer less or no spicy
2. Tomatoes can be pureed or chopped finely. In our family, we like chunks of tomatoes in the curry, so roughly chopped them here
3. Heat oil in a pan, once hot, add cumin and mustard seeds, asafoetida

• Now, Add onions, mix for 2 seconds

• Then add turmeric powder, red chili powder, ginger, garlic, green chili 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). Then, add edamame beans and salt. Mix, cover and cook for 5 minutes on medium flame, to avoid burning at the bottom

• Mix and add 1.5-2 cups of water, cook covered on medium-low flame for 10 minutes

• Cook the beans completely. Test using mashing technique, take one of the beans, cool down by blowing on it. Easily mashed by fingers means its cooked properly. Also, check for salt and adjust accordingly.
• if not cooked completely(hard to mash with fingers), cook on medium flame for 2-3 minutes
• Garnish with finely chopped coriander leaves. Edmame beans curry is ready

This Curry tastes great with roti and/or rice. Hope you like the recipe

Notes for recipe changes

• Add 1 tsp of jaggery for sweet-spicy taste
• Replace Ginger-garlic-chilies paste with 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 tanginess
• To make dry curry (no water) version of edmame beans, add1/2 cup water instead of 1.5 cups. Or use just enough water to cook the beans