Saturday, June 27, 2015
Maharashtrian home cooks add some sprouts, soaked daals or besan/chickpea flour to boost the nutritional value of the vegetables. Green beans are often paired with fresh green peas - when they are in season. However, some crazy combos accidentally get created in my kitchen due to unavailability of the ingredient at that moment or laziness of the cook!;-) I was all set to make green beans + green peas. But a pack of frozen green peas was deep down in the freezer and a pack of frozen soy bean was handy. So rather than diving into the freezer, I opted for green soybeans. It worked deliciously well.
Farasbi Soy Beans bhaji
Green Peas with Fresh Edamame
2 cups chopped green beans
1 cup fresh soy beans/edamame - frozen
salt to taste
A pinch of sugar
1/2 tbsp. oil
1/2 tsp mustard seeds
1/4 tsp asafeotida
1/2 tsp turmeric powder
2-3 green chilies, slit
2 tbsp. freshly scraped coconut
1. Heat oil in a saucepan.
2. Add spices and chilies for tempering. As the splutter, add green beans. Sauté for a minute. Place a lid on the top. Pour water on the lid. Let it cook on a medium flame till half done.
3. Now add edmame. Cover again with the lid. Let it cook.
4. Add salt and sugar.
5. Garnish with coconut if using.
1. Do not used dry and soaked soy beans. Use green soybeans.
2. Green soybeans are easily available in the frozen vegetables sections of the supermarket.