Edamame soy beans sabzi - Soy bean Undhiyu - Indian Vegetarian Recipes by Bhavna | Bhavna's Kitchen & Living

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Egg plant (baigan) 250 gms
Potato 1big
Tomatoes 2 medium
Edamame 1/2 cup
Ginger 1½ inch
Green chilies 2-4
Cumin seeds ½ tsp
Fenugreek seeds ½ tsp - optional
Asafoetida a pinch
Turmeric powder ½ tsp
Red chili powder ¼ tsp
Coriander powder 1 ½ tsp
Garam masala ¼ tsp
Salt 1¼ tsp
Oil 2 tbsp
Chopped coriander leaves 2-4 tbsp
*Use long eggplants for this recipe

Method of preparation

Remove the stem and cut the eggplants in thin one inch long pieces. Put these cut pieces in a bowl filled with water (if we do not dip the cut pieces in water, they will turn black)
Peel off, wash and cut the potatoes into 2 inch big pieces. Wash them again.
Peel off, wash, and finely chop the ginger. Remove the stem, wash and finely chop the green chilies.
Wash and finely chop the tomatoes.
In pressure cooker heat oil on medium heat. Add cumin seeds, fenugreek seeds, and asafoetida, and fry for 10-15 seconds. Now add chopped ginger and green chilies, and fry for about 30 seconds. Add chopped tomatoes, red chili powder, turmeric powder, coriander powder, and salt, fry until spices leave the oil. (takes about 7-8 minutes)
Transfer the eggplant pieces to the sieve to remove the water.
Add eggplant pieces to the cooker. Fry them for a minute. Now add potato pieces, edamame and mix well. Fry for another minute.
Now cover the lid and take a whistle on medium heat .
Open the lid and mash the eggplant pieces. Leave the big potato chunks. Add garam masala . Fry for a couple of minutes and turn off the heat.
Garnish it with chopped coriander leaves.

Serve sabzi with plain paratha or your choice of Indian bread or rice.