Name: Simmered Spiced Soybeans
Yield: Serves 3 to 4
Cuisine: Nepal
Ingredients: 1 medium onion, chopped; 1 tablespoon minced garlic or garlic mashed to a paste; 1 tablespoon minced ginger or ginger mashed to a paste; ½ teaspoon salt; 1 teaspoon ground cumin; 1 tablespoon mustard oil; 1 cup water; About ½ cup coriander leaves; 1 large tomato (about ½ pound), chopped into ½-inch chunks; 2 cups shelled fresh or frozen soybeans (edamame); ½ teaspoon turmeric; 1 red cayenne chile, minced

Preparation info

Serves
3 to 4

Difficulty
Easy

Appears in

Mangoes & Curry Leaves

By Jeffrey Alford and Naomi Duguid

Published 2005

About

This Nepalese dish made with fresh green soybeans is as yummy as it is bright and beautiful. You can also use frozen soybeans, out of their shells (now widely available and labeled “edamame”).

Ingredients

1 tablespoon mustard oil
1 medium onion, chopped
1 tablespoon min

Method

Heat the oil in a large heavy saucepan over high heat. Add the onion, garlic, ginger, and chile and stir-fry for 2 minutes, or until the onion is well softened. Stir in the turmeric, cumin, and salt, then toss in the tomato. Stir-fry for 1 minute, or until the tomato starts to soften and give off liquid.

Add the soybeans and mix well. Add the water and bring to a boil, then lower the he