Winter arrives in the vegetable market of Mumbai with green fresh garlic (oli lasooN, leeli lasan), fresh toor in pods (turichya shenga), purple yam (kand, konfaL), fenugreek leaves (methi), freshly harvested grains (hurda, ponk), green peas, carrots. This is also the season for preparing Undhiyu - a Gujarati mixed vegetable delicacy. If you go in the Gujarati populated areas of Mumbai, the vegetable vendors will actually keep tokries - baskets ready with all Undhiyu related veggies.
I have never seen fresh toor pods at our local Indian stores here. So I planted some last year. I got really beautiful toor plants. But I think what went wrong was the weather. When I try to analyze, the toor pods grow during winter time in India. and here I was expecting them to come up in the deadly summer heat. So I think instead of planting in spring and expecting them for summer, next time, I will plant them in summer and see if fall weather helps them to come out. Anyway, I will keep you posted.
1 packet organic edamame (I used from Costco)
1 tsp sea salt
1 tsp turmeric powder
2. Pressure cook for 3 whistles. Do not overcook.
3. Take out. Drain in the colander just before serving.
4. Transfer into a big serving bowl.
5. Serve warm. Enjoy with friends and family around the table!!:-D
1. Do not forget to keep a common container or individual containers to keep the peels.
2. If you do not have pressure cooker, these pods can also be steamed by placing them in a colander. Bring a pot of water to boil. Place colander on top. Cover and let them steam till done.
3. Drain the pods just prior to eating. So till then let them soak in the salty/Turmeric water. It will enhance the taste.