Saturday, May 12, 2007

Nepal

The other day I was taking a study break and flipping through my favorite Indian cookbook, Mangoes and Curry Leaves. I came across an interesting-sounding recipe for Nepalese simmered soybeans. I never knew that edamame were used outside of South Asian food, so I immediately wanted to try the recipe. What with studying and all, I didn't get a chance to until today. It was really good and so pretty to look at! And the lightly-spiced soybeans (between a soup and a curry) came together in 20 minutes while the rice was cooking. Definately a keeper.

Nepalese Simmered Spiced Soybeans (serves 4)

1 medium onion, chopped
1 tbsp minced ginger
1 tbsp minced garlic
1 spicy red chile, chopped
1 large tomato, chopped
1 tbsp oil
1 tsp ground cumin

1/2 tsp garam masala
1/2 tsp ground tumeric
1 tsp salt
1 cup water
2 cups soybeans, fresh or frozen
1/2 cup chopped coriander

Heat the oil in a medium saucepan. Add the onions, ginger, garlic, and chile, and sautee over high heat for about two minutes. Add the spices and stir briefly. Add the chopped tomato and stir-fry for about 1 minute. Add the water and soybeans. Let the mixture come to a boil, and then simmer for about 10 minues, or until the soybeans are tender but still firm to the bite. Stir in the coriander (the coriander is a crucial component of the dish, not just a garnish). Serve with plenty of rice to soak up the sauce.

Enjoy!


2 comments:

rusvaplauke said...

Ooh, I always skip through recipe books during recipe breaks, it brings a sense of sanity to me.
Your dish looks delicious. I've been looking for a way to use soybeans other than simple burgers. Thanks!

Jackie said...

Managed to get some organic soybeans and have been trying to decide what to do with them and this recipe is just perfect :)